以沈阳产的鲜蒜为试材,在(0±0.5)℃的条件下贮藏,研究了不同保鲜膜对鲜蒜贮藏效果的影响。试验结果表明:贮藏末期,0.03 mm聚氯乙烯(PVC)膜贮藏的鲜蒜其硬度最高,达到785 g/cm2;失重率、粗纤维含量、PPO、POD活性最低,分别为7.45%、0.526%、1.17[0.01OD(min.g鲜重)]和4.05[0.01OD(min.g鲜重)],细胞结构完整紧凑,无明显塌陷。

Local fresh garlic was stored at(0±0.5)℃ to study the different plastic wraps effects o storage.The results showed that the highest hardness of 785 g/cm2 was obtained with 0.03mm PVC plastic wrap;and the weight loss rate、crude fiber content 、the vitality of PPO and POD were 7.45%,0.526%,1.17(0.01OD/min·gFW)and 4.05(0.01OD/min·gFW)respectively.In addition,the cells structure were all well kept well with no obvious collapse.Therefore,PVC can better keep the flavor quality of fresh garlic during the storage.