| 不同O2,CO2浓度对蒜薹贮藏效果的影响 |
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| 引用本文： | 周丽丽 于梁. 不同O2,CO2浓度对蒜薹贮藏效果的影响[J]. 园艺学报, 1992, 19(1): 57-60 |
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| 作者姓名： | 周丽丽 于梁 |
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| 作者单位： | 北京农业大学食品科学系 100094(周丽丽，于梁)，北京农业大学食品科学系 100094(周山涛) |
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| 摘 要： |
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| 关 键 词： | 蒜薹 气调贮藏 贮藏 |
THE EFFECT OF GARLIC SPROUTS STORAGE AT DIFFERENT OXYGEN AND CARBON DIOXIDE LEVELS |
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| Zhou Lili,Yu Liang,and Zhou Shantao. THE EFFECT OF GARLIC SPROUTS STORAGE AT DIFFERENT OXYGEN AND CARBON DIOXIDE LEVELS[J]. Acta Horticulturae Sinica, 1992, 19(1): 57-60 |
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| Authors: | Zhou Lili Yu Liang and Zhou Shantao |
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| Abstract: | In the present experiment, garlic sprouts were stored in 10 combinations of atmosphere. After 235 days storage, the garlic sprouts in concentration reletively low O_2 ( about 3 % ) and high CO_2 ( about 8% ) showed good results of maintaining of chlorophyll, reducing and total sugar contents and freshness of the flower buds. In the meanwhile, the effects spoilage controll and delay of senescence had also be shown. In the range of O_2 3%-8.5%, the lower the oxygen maintained,the higher the efficiency of decay controll had proved. High CO_2 gave good con-troll of mould. The optimum atmosphere for the garlic sprouts storage is 3 % O_2 and 8 % CO_2. |
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| Keywords: | Garlic sorotits Controlled atmosphere storage |
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