水杨酸对大蒜鳞茎贮藏品质的影响

Effects of Salicylic Acid Treatments on Quality of Garlic Bulb during Storage

[目的]探讨水杨酸(SA)对贮藏大蒜鳞茎品质的影响。[方法]以新鲜山东大蒜鳞茎为材料,用3种浓度(20、200、300 mg/L)的水杨酸处理1 h后,在室内(22±2)℃贮藏,定期测定大蒜鳞茎的贮藏效果和品质变化,研究水杨酸处理对大蒜鳞茎贮藏效果和品质的影响,并分析贮藏期间其大蒜素的前体——蒜氨酸和蒜氨酸酶及可溶性糖和蛋白质含量的变化。[结果]水杨酸处理可有效延迟大蒜鳞茎在贮藏期的发芽时间。200 mg/L水杨酸组处理的大蒜比对照组晚发芽25 d,同时可有效保持大蒜鳞茎在贮藏期间蒜氨酸、可溶性糖、蛋白质的含量和蒜氨酸酶的活性,提高了大蒜鳞茎的贮藏品质。[结论]在大蒜生产和贮藏过程中采用200 mg/L水杨酸处理,可达到实现高产优产和高品质贮藏的目的。

[Objective]The study aimed to discuss the effects of salicylic acid（SA）on the quality of garlic bulb during the storage.[Method] With the fresh garlic bulbs from Shandong Province as the tested material,they were treated with 3 kinds of concn.（20,200,and 300 mg/L） of SA for 1 h and then were stored at（22±2）℃ indoors.The storing effect and quality changes of the garlic bulbs were determined at the fixed period so as to study the effects of SA on the storing effect and quality of garlic bulb.The changes on the precursor of allicin—alliin and allinase and the soluble sugar and protein content in the garlic bulbs during the storage period were also analyzed.[Result] SA treatment could effectively delay the germination time of garlic bulb in the storage period.The germination time of the garlic treated by 200 mg/L SA group was 25 d later than that by the control group,at the same time the contents of alliin,soluble sugar and protein and the allinase activity of the garlic bulb could be effectively kept in the storage period so as to improve the storage quality of the garlic bulb.[Conclusion] Using 200 mg/L SA treatment in the production and storage of the garlic could reach the object of realizing the high yield,good quality and high storage quality.