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温度波动对蒜薹贮藏品质的影响 预览 被引量:1

Effect of Temperature Fluctuation on the Storage Quality of Garlic Shoot
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摘要 为探究不同温度波动对蒜薹贮藏品质的影响,试验在20℃波动总时长相同的条件下,设计波动次数为0次(对照组)、1次、2次和3次的波动处理组,并将蒜薹置于这3种不同的波动环境中,比较各种处理方式下蒜薹在4℃条件贮藏16 d时的呼吸速率、硬度、相对电导率和丙二醛(malondialdehyde,MDA)含量的变化情况,进而探究蒜薹在物流保鲜中最适宜的保存方法。研究结果表明:温度波动处理使得蒜薹在贮藏期间的品质不断下降。其中,波动次数为3次的处理组的蒜薹在第16天时,相较于未经温度波动处理的蒜薹,呼吸速率上升了1.77倍,可溶性固形物含量为对照组的93.02%,丙二醛(MDA)含量上升了1.5倍,电导率提高了1.24倍。研究还表明蒜薹对温度波动影响的忍耐程度各不相同,其品质下降的速度为:处理组3〉处理组2〉处理组1〉对照组。其中,温度波动次数最大的处理组3使得蒜薹的品质严重下降(P〈0.05)。研究结果阐明了温度波动处理对蒜薹品质下降的影响机理。 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.
作者 胡云峰 杜威 魏增宇 HU Yun-feng, DU Wei, WEI Zeng-yu (College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)
出处 《食品研究与开发》 北大核心 2018年第16期185-189,共5页 Food Research and Developent
关键词 温度波动 蒜薹 品质控制 丙二醛 细胞膜通透性 temperature fluctuation garlic shoot quality control malondialdehyde cell membrane permeability
作者简介 胡云峰(1966-),女(汉),研究员,硕士研究生,研究方向:农产品加工与贮藏。
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