摘要
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。
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 results showed that,high CO2 treatment not only maintains garlic scape water content,chlorophyll content and vitamin 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.
出处
《食品与发酵科技》
CAS
2013年第4期21-24,共4页
Food and Fermentation Science & Technology
基金
国家农业科技成果转化基金项目"蒜薹采后保鲜新技术产业化示范与应用(2011GB2C600004)"
关键词
蒜薹
短期高CO2
货架期
品质
garlic scape
short-term CO2
shelf life
quality
