温度对真空包装大蒜贮藏品质的影响

Effect of Temperature on Storage Quality of Vacuum Packed Garlic

为探究温度对真空包装大蒜贮藏保鲜效果的影响,以天津宝坻大蒜为实验材料,分别设置了不同温度(0℃、4℃、常温)结合真空包装处理实验组和对照组进行贮存,每7 d进行一次取样,通过测定大蒜贮藏期间失重率、色差、紧实度、硬度、脆性、水分含量等指标,研究不同温度条件结合真空包装对天津宝坻大蒜贮藏品质的影响。结果表明:整个贮藏期间,低温(0℃、4℃)结合真空包装处理大蒜失重率保持较好,仅为0.09%和0.48%;贮藏36 d后,低温(0℃、4℃)结合真空包装处理大蒜的色差值较小,仅为5.589和5.928;低温(0℃、4℃)结合真空包装处理可有效降低大蒜失重率,抑制其腐烂变质,维持其原有色差、紧实度、硬度和脆性,减少水分流失。其中真空包装大蒜在0℃贮藏保鲜效果最好,能显著提高大蒜货架期。

In order to explore the influence of temperature on the storage and preservation effect of vacuum packaging garlic,Tianjin Baodi garlic was used as experimental material,and the experimental group and control group were stored at different temperatures(0℃,4℃,normal temperature)combined with vacuum packaging treatment.Samples were taken every 7 d,and indexes such as weight loss rate,color difference,compactness,hardness,brittleness and moisture content were measured during storage of garlic.The effects of different temperature conditions combined with vacuum packaging on storage quality of Tianjin Baodi garlic were studied.The results showed that the weight loss of garlic treated with low temperature(0℃,4℃)combined with vacuum packaging was only 0.09%and 0.48%during storage.After storage for 36 days,the color difference values of garlic treated with low temperature(0℃,4℃)combined with vacuum packaging were only 5.589 and 5.928.Low temperature(0℃,4℃)combined with vacuum packaging treatment can effectively reduce the weight loss rate of garlic,inhibit its deterioration,maintain its original color difference,compactness,hardness and brittleness,and reduce water loss.Vacuum packaging garlic at 0℃storage fresh-keeping effect is the best,can significantly improve the shelf life of garlic.