| 大蒜鳞茎冷藏出库后品质特性的变化 |
| |
| 引用本文： | 梁庆玲,刘世琦,于文艳,郝树芹.大蒜鳞茎冷藏出库后品质特性的变化[J].山东农业科学,2008(2):39-41. |
| |
| 作者姓名： | 梁庆玲 刘世琦 于文艳 郝树芹 |
| |
| 作者单位： | 山东农业大学园艺科学与工程学院/作物生物学国家重点实验室,山东,泰安,271018 |
| |
| 摘 要： | 试验以苏联蒜、苍山蒜为试材,冷藏出库后常温放置测定1个月内大蒜鳞茎有关品质指标的变化。研究结果表明:结束低温贮藏后,两个大蒜品种的芽瓣比均迅速增大,尤以前6 d内增速最大,占整个测定周期的1/2;大蒜素含量均呈上升趋势;可溶性糖和可溶性蛋白质含量均在短期下降后有所上升。
|
| 关 键 词： | 大蒜鳞茎 冷藏 芽瓣比 品质 |
| 文章编号： | 1001-4942(2008)02-0039-03 |
| 修稿时间： | 2007年11月14 |
Quality Changes of Garlic Bulbs after Low Temperature Storage |
| |
| LIANG Qing-ling,LIU Shi-qi,YU Wen-yan,HAO Shu-qin.Quality Changes of Garlic Bulbs after Low Temperature Storage[J].Shandong Agricultural Sciences,2008(2):39-41. |
| |
| Authors: | LIANG Qing-ling LIU Shi-qi YU Wen-yan HAO Shu-qin |
| |
| Abstract: | The study of quality changes of the garlic bulbs in the coming month after low temperature storage indicated that the bud clove ratio increased rapidly during this period,and got the most increase in the first six days.Allicin content of these two garlic varieties all increased.Both contents of soluble sugar and soluble protein experienced a short-term decrease,and then got back into increase. |
| |
| Keywords: | Garlic bulb Low temperature storage Bud clove ratio Quality |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
