食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2013年
4期
21-24
,共4页
蒜薹%短期高CO2%货架期%品质
蒜薹%短期高CO2%貨架期%品質
산대%단기고CO2%화가기%품질
garlic scape%short-term CO2%shelf life%quality
为了抑制蒜薹老化，延长其货架期，本试验以苍山大田蒜薹为材料，研究了蒜薹出库后用100% CO2处理4h以后在25℃下贮藏期间的品质变化。结果表明，短期高CO2处理不仅可以减缓蒜薹水分、维生素C和总叶绿素的损失，而且较好的抑制了蒜薹木质素的生成，从而达到抑制蒜薹的老化和延长蒜薹的货架期的目的。
為瞭抑製蒜薹老化，延長其貨架期，本試驗以蒼山大田蒜薹為材料，研究瞭蒜薹齣庫後用100% CO2處理4h以後在25℃下貯藏期間的品質變化。結果錶明，短期高CO2處理不僅可以減緩蒜薹水分、維生素C和總葉綠素的損失，而且較好的抑製瞭蒜薹木質素的生成，從而達到抑製蒜薹的老化和延長蒜薹的貨架期的目的。
위료억제산대노화，연장기화가기，본시험이창산대전산대위재료，연구료산대출고후용100% CO2처리4h이후재25℃하저장기간적품질변화。결과표명，단기고CO2처리불부가이감완산대수분、유생소C화총협록소적손실，이차교호적억제료산대목질소적생성，종이체도억제산대적노화화연장산대적화가기적목적。
Using garlic scape from Cangshan production area as the materials, the effect of treating with 100%CO2 for four hours on quality of garlic scape during shelf-life was studied. After treated, the garlic scape was stored at normal temperature (25±1℃) condition. The quality indexes were determined at regular intervals. The re-sults showed that, high CO2 treatment not only maintains garlic scape water content, chlorophyll content and vita-min C content, but also inhibits the senescence and lignification of garlic scape. Therefore, it could be used for extending the shelf-life of garlic scape.
