Abstract: This study investigated the differences in postharvest physiological characteristics and quality changes between Allium mongolicum Regel and Chinese chives. Experiments were conducted at (11±1) ℃ with relative humidity of (70±5)%. The results showed that Allium mongolicum Regel lost its commercial value on the 8th day of storage, while the Chinese chives showed better storability. During storage, the loss rates of weight, chlorophyll and vitamin C contents of Allium mongolicum Regel were higher than Chinese chives. Both Allium mongolicum Regel and Chinese chives were transitional vegetables. The respiratory intensity of Allium mongolicum Regel at respiratory peak was significantly higher than Chinese chives (P<0.05). At the end of storage, the catalase (CAT) activity of Allium mongolicum Regel was only 29.97 % of the peak value of the CAT activity of Chinese chives, which was significantly lower than Chinese chives (P<0.05). During storage, both Allium mongolicum Regel and Chinese chives had similar changes in peroxidase (POD) activity. Moreover, the activity of cellulose(CE) had no significant changes, while the activity of polyphenol oxidase (PPO) of Allium mongolicum Regel was constantly higher than Chinese chives. The post-harvest changes of physiological characteristics (respiratory intensity, POD activity) and quality indexes (weight loss rate, chlorophyll, vitamin C) of Allium mongolicum Regel and Chinese chives were similar. Thus, based on more mature storage methods for Chinese chives, combining various storage methods might be considered as a suitable method for storing Allium mongolicum Regel.
李娇洋,朱婧玉,杨帆,等. 沙葱与韭菜采后生理特性和品质变化的比较[J]. 食品与发酵工业, 2019, 45(4): 135-141.
LI Jiaoyang,ZHU Jingyu,YANG Fan,et al. Comparative study of post-harvest physiological characteristics and quality changes between Allium mongolicum Regel and Chinese chives[J]. Food and Fermentation Industries, 2019, 45(4): 135-141.