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投稿时间：2020-10-09
投稿时间：2020-10-09
中文摘要: 以新出土的嫩鲜蒜为试材，在-1℃下，分别用聚乙烯（polyethylene，PE）包装（对照）、二氧化氯缓释剂结合PE包装、二氧化氯结合自发气调包装（modified atmosphere package，MAP）对嫩鲜蒜进行贮藏，在贮藏期 0、1、3、5、7个月进行感官评定，测定失重率、硬度、气体成分、丙二醛含量、总抗氧化能力和大蒜素含量。结果表明，经二氧化氯结合MAP处理的嫩鲜蒜在贮藏7个月时仍具有较好的外观，感官评分在8分以上，保持了较高的硬度（19 N），DPPH自由基清除能力比对照高33%，丙二醛含量低于60 nmol/g，比对照低近50%，并且维持了较高的大蒜素含量，第7个月时，二氧化氯结合MAP处理的大蒜素含量为3.8 mg/g FW，而对照的含量为2.5 mg/g FW。以上结果说明二氧化氯缓释剂结合MAP处理可有效延缓嫩鲜蒜的腐烂和衰老，延长贮藏期。
Abstract:Fresh and tender garlic were collected in the field，packed with polyethylene（PE，as the control），ClO2controlled release and PE film （ClO2），or ClO2controlled release and modified atmosphere package film（ClO2+MAP），and stored at-1 ℃ for seven months.At months 0，1，3，5，and 7，a sensory evaluation was conducted and the water loss rate，harness，gas composition，malondialdehyde content，total antioxidant capacity，and allicin content were investigated.Results showed that the fresh and tender garlic of the ClO2+MAP group had the highest sensory score and the best appearance.At seven months，the sensory score of the ClO2+MAP treated garlic was greater than 8，and the harness of the garlic was 19 N，which was higher than those of the MAP and PE packages.In addition，the DPPH free-radical scavenging capacity of ClO2+MAP treated garlic was 33% higher than that of the control，and the malondialdehyde content was less than 60 nmol/g，which was 50% lower than that of the control.Finally，the allicin content was 3.8 mg/g FW in the ClO2+MAP treated garlic at seven months but was only 2.5 mg/g FW in the control garlic at that time.The results indicated that ClO2+MAP could delay decay and senescence and prolong the storage period of fresh and tender garlic.
keywords: fresh and tender garlic chlorine dioxide modified atmosphere package（MAP） quality change antioxidant activity
文章编号：202120005 中图分类号： 文献标志码：
基金项目:江苏省科技攻关项目（苏北专项）（XZ-SZ201848）；山东省高等学校“青创科技计划”项目（2020KJE007）
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