摘要
试验以苏联蒜、苍山蒜为试材,冷藏出库后常温放置测定1个月内大蒜鳞茎有关品质指标的变化。研究结果表明:结束低温贮藏后,两个大蒜品种的芽瓣比均迅速增大,尤以前6 d内增速最大,占整个测定周期的1/2;大蒜素含量均呈上升趋势;可溶性糖和可溶性蛋白质含量均在短期下降后有所上升。
The study of storage indicated that the bud quality changes of the garlic bulbs clove ratio increased rapidly during in the coming month after low temperature this period, and got the most increase in the first six days. Allicin content of these two garlic varieties all increased. Both contents of soluble sugar and solu-ble protein experienced a short-term decrease,and then got back into increase.
出处
《山东农业科学》
2008年第2期39-41,共3页
Shandong Agricultural Sciences
关键词
大蒜鳞茎
冷藏
芽瓣比
品质
Garlic bulb
Low temperature storage
Bud clove ratio
Quality
