安徽农业科学2012，Vol.40Issue(1)：129-131,3.
水杨酸对大蒜鳞茎贮藏品质的影响
Effects of Salicylic Acid Treatments on Quality of Garlic Bulb during Storage
摘要
Abstract
[Objective]The study aimed to discuss the effects of salicylic acid(SA)on the quality of garlic bulb during the storage. [Method] With the fresh garlic bulbs from Shandong Province as the tested material, they were treated with 3 kinds of concn. (20, 200, and 300 mg/L) of SA for 1 h and then were stored at (22 ±2)℃ indoors. The storing effect and quality changes of the garlic bulbs were determined at the fixed period so as to study the effects of SA on the storing effect and quality of garlic bulb. The changes on the precursor of allicin-alhin and allinase and the soluble sugar and protein content in the garlic bulbs during the storage period were also analyzed. [Result] SA treatment could effectively delay the germination time of garlic bulb in the storage period. The germination time of the garlic treated by 200 mg/L SA group was 25 d later than that by the control group, at the same time the contents of alliin, soluble sugar and protein and the aUinase activity of the garlic bulb could be effectively kept in the storage period so as to improve the storage quality of the garlic bulb. [ Conclusion ] Using 200 mg/L SA treatment in the production and storage of the garlic could reach the object of realizing the high yield, good quality and high storage quality.关键词
水杨酸/大蒜/鳞茎/贮藏/品质Key words
Salicylic acid(SA) / Allium sativum L. / Bbulb/ Storage/ Quality分类
农业科技引用本文复制引用
石玮,罗建平,张旻..水杨酸对大蒜鳞茎贮藏品质的影响[J].安徽农业科学,2012,40(1):129-131,3.基金项目
合肥工业大学中青年科技创新群体基金项目(06001). （06001）
