| 用大蒜及其提取物保鲜蔬菜研究 |
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| 引用本文： | 张恒.用大蒜及其提取物保鲜蔬菜研究[J].安徽农业科学,2005,33(6):1062-1063,1086. |
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| 作者姓名： | 张恒 |
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| 作者单位： | 淮阴工学院生物工程与化学工程系,江苏,淮安,223001 |
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| 基金项目： | 江苏省高校自然科学基金 |
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| 摘 要： | 采后的蔬菜在贮运过程中极易发生变质,主要由于微生物侵入,在其中繁殖引起复杂的化学和物理变化所致,有害微生物的活动是蔬菜败坏的重要原因。天然可食性辛辣植物大蒜具有很强的抗病杀菌能力,对微生物的生长繁殖起着抑制作用,能防止有害微生物对蔬菜的危害,延长蔬菜的保质期。试验结果显示,大蒜及其提取物对蔬菜均具有保鲜效果,其中40%乙醇大蒜提取液的保鲜效果较好。
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| 关 键 词： | 蔬菜保鲜 可食性 大蒜 提取物 |
| 文章编号： | 0517-6611(2005)06-1062-02 |
Study on the Application of Garlic and its Extraction in Vegetable Fresh-keeping |
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| ZHANG Heng.Study on the Application of Garlic and its Extraction in Vegetable Fresh-keeping[J].Journal of Anhui Agricultural Sciences,2005,33(6):1062-1063,1086. |
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| Authors: | ZHANG Heng |
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| Abstract: | Vegetable is easily deteriorated in the process of storage and transportation because of microbe propagation in the vegetable. The activity of harmful microorganism is important causes of vegetable deterioration. Garlic, a edible pungent plant, has strong ability in the resistance to disease and sterilization, inhibits propagation of microorganism and prevents vegetable from damage of harmful microorganism and prolongs the preservation time of vegetable. Garlic is used for vegetable fresh-keeping, which does not make any pollution and effect of poison. The experimental result showed that its effect on vegetable fresh-keeping was better. |
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| Keywords: | Vegetable Fresh-keeping Edible Garlic Extraction |
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