In order to explore the different effects of temperature fluctuations on the storage quality of garlic shoot,under the same conditions at 20 degrees centigrade,the fluctuation times were designed for 0 times（control group）,1 times,2 times and 3 times,and the garlic bolt was placed in the 3 different fluctuating environments. After treatments,all of the garlic shoot were stored at 4 ℃. The indices included respiratory rate,hardness,relative conductivity and malondialdehyde were observed. The results showed that the temperature fluctuation made the storage quality of garlic shoot decline. In particular,on the storage of 16 days,compared to the treatment without the temperature fluctuation of garlic shoot,the respiration rate of the garlic sprouts of the treatment group with 3 fluctuations increased by 1.77 times,the soluble solids content was 93.02 % of the control group,the malondialdehyde content increased by 1.5 times,and the conductivity increased by 1.24 times.Results also showed that the degree of influence of temperature fluctuation of garlic patience was different. The rates of quality reduction were as following：treatment group 3〉 group 2〉 group 1 〉untreated group. Among them,the treatment group 3 with the largest number of temperature fluctuations made a serious decline in the quality of garlic shoot（P〈0.05）. The results illustrated the influence mechanism of temperature fluctuation treatment on the garlic shoot.
Food Research and Developent
cell membrane permeability