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本试验采用人工配气的方法,进行了稳定气流状态下10个不同气体组合的蒜薹长期贮藏。观察了O_2、CO_2浓度对蒜薹贮藏效果和质量的影响。结果表明,蒜薹在O_2 3％-6.5％,CO_25％-8％的条件下贮藏235天,其薹梗、珠蒜干鲜重均无明显变化,贮藏结束时仍能保持薹梗鲜绿脆嫩、薹苞不膨大的品质。3％-5％的O_2较6.5％的O_2浓度能更好地控制腐烂,8％的CO_2也能较好地抑制腐烂。3％-5％O_2和8％CO_2还可较好地保持薹苞的新鲜度。在O_23％-6.5％,CO_2 0—8％范围内,O_2含量越低,CO_2含量越高,对蒜薹叶绿素的保持能力越强,对还原糖总糖含量也有一定影响。
In this experiment, the method of artificial gas distribution was used to conduct the long-term storage of garlic sprouts with 10 different gas combinations under the condition of steady airflow. The effects of O 2 and CO 2 on the storage and quality of garlic sprouts were observed. The results showed that the garlic sprouts were stored for 235 days under the condition of O 2 3% -6.5% and CO_ 25% -8%, the dry weight of the stems and the sprouts did not change obviously, Bolt bud bulging quality. O 2 concentration of 3% -5% better control decay than 6.5% O_2, and 8% CO 2 can also inhibit decay. 3% -5% O_2 and 8% CO_2 can still maintain the freshness of the bud bracts. In O_23% -6.5%, CO_2 0-8% range, the lower the content of O_2, the higher the content of CO_2, the stronger the retention ability of chlorophyll in garlic sprouts, but also the total sugar content of reducing sugar.