辐照大蒜抑制发芽的部分加工工艺技术研究

本文对辐照大蒜抑制发芽的部分工艺进行了研究和分析。研究结果表明：１低温（ － ２ ±１ ℃） 贮藏能延长大蒜的适宜辐照期，冷藏至当年底出库辐照，仍然具有良好的抑芽效果；冷藏至翌年３ 月辐照，其抑芽效果有不同程度的降低；２在大蒜适宜辐照期内，辐照后冷藏与冷藏后再辐照的抑芽效果一致；但冷藏时间过长（ 至翌年３月） ，辐照的抑芽效果不如先辐照后冷藏的效果好；３辐照大蒜幼芽及芽鞘褐变的主要原因是贮藏温度过高引起的，而在低温条件下（ － ２ ±１ ℃） 贮藏不会产生褐变；辐照大蒜、辐照后冷藏大蒜和冷藏后辐照大蒜进入常温贮藏后，幼芽及芽鞘很快就会产生褐变。

TECHNOLOGY OF IRRADIATION PROCESSING FOR CHECKING GARLIC SPROUTING

Study on technology of irradiation processing for checking garlic sprouting was carried out. The results are as follows. 1. the suitable irradiation time of garlic could be prolonged when the garlic was preserved at low temperature(-2±1℃). When the garlic was stored till the end of the year and then irradiated, the sprouting could be checked effectively. When the garlic was stored till the next March, the effect of sprouting inhibition decreased; 2. When garlic was irradiated at suitable time and then subsequently stored at low temperature, the effect of sprouting inhibition was the same as that with cold storage before irradiation. However, if the cold storage period was rather long,the effect was not as good as that with cold storage after irradiation; 3. Browning of irradiated garlic did not occur when the garlic was preserved at low temperature(-2±1℃), indicating that the browning of sprout and bud was caused by higher storage temperature.