Food and Fermentation Industries >

2012 , Vol. 38 >Issue 12: 189 - 192

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.041

Food and Fermentation Industries

The Effects of Different Plastic Wraps on Fresh Garlic Physiological Changes During Storage

  • Zhao Chun-yan ,
  • Liu Shi-yang ,
  • Wang shu-qin ,
  • Ma qing-chao
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Online published: 2012-12-25

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Abstract

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.

Key words： fresh garlic; plastic wrap; physiological diversifications

Cite this article

Zhao Chun-yan , Liu Shi-yang , Wang shu-qin , Ma qing-chao . The Effects of Different Plastic Wraps on Fresh Garlic Physiological Changes During Storage[J]. Food and Fermentation Industries, 2012 , 38(12) : 189 -192 . DOI: 10.13995/j.cnki.11-1802/ts.2012.12.041

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