不同差压预冷风速对贮藏期蒜薹品质的影响

Effect of Different Differential Pressure Precooling Wind Speed on the Quality of Garlic Sprouts during Storage

为研究经过不同差压预冷风速处理后的蒜薹在冰温贮藏弱势差下的生命特征变化,本文以中牟杂交薹为实验材料,预冷风速分别设置为1.0、1.5、2.0 m/s,并设置一组对照实验,不经预冷处理直接冰温贮藏。研究了贮藏期间4组蒜薹的硬度、失重率、呼吸强度及可溶性固形物含量的变化,为蒜薹保鲜选择合适的预冷风速提供参考。结果表明:当预冷风速为1.5 m/s时蒜薹的贮藏效果较好,其硬度降低较慢,且贮藏中期硬度较其他三组高约15%;可溶性固形物分解速度慢,可有效减少养分损耗、抑制衰老,从而延长货架期。

In order to study the changes of life characteristics of garlic sprouts under different precooling processes,this paper adopts pressure difference precooling,taking Zhong Mou hybrid moss as the experimental material. The precooling wind speeds were set as 1. 0,1. 5,and 2. 0 m/s,and a case without-precooling treatment was set for comparison. The variation of hardness,weight loss rate,respiration intensity,and soluble solid content of the four groups of Garlic Sprouts during storage were studied to provide reference for the selection of the appropriate precooling wind speed for garlic sprouts. The analysis of the experimental results shows that the storage effect is much better when the precooling air velocity is 1. 5 m/s,for which the hardness of garlic sprouts decreases slowly,and the hardness is about 15% higher than that of the other three groups in mid-storage. In addition,the soluble solid is decomposed slowly,which effectively reduces nutrient loss and inhibits aging.