大蒜的保鲜贮藏

• 作 者: 李小东
• 出 处: 新农村
• 发表日期: 2004年03期
• 关键词: 芽原基 保鲜贮藏 芽鞘 贮藏方法 气体成分 短期贮藏 低温贮藏 气调贮藏 鳞芽 高温环境

大蒜在鳞茎发育成熟后,即进入1～2个月的休眠期。在休眠期内,即使温度、湿度和气体成分等条件适宜,也不会发芽。但休眠期过后,芽鞘和芽原基便开始萌动,在条件适宜的情况下幼芽逐渐萌发。因此,大蒜的贮藏保鲜,实际上就是在蒜头的休眠期过后,采取必要的措施,强制其延长休眠期,使之保持原有新鲜状态。常用的贮藏方法有以下几种。

Garlic in the bulb mature, that is, into the dormant period of 1 to 2 months. During dormancy, it will not germinate even under the conditions of temperature, humidity and gas composition. However, after the dormant period, buds and bud primordia began to germinate, sprouting buds gradually germinated under the appropriate conditions. Therefore, the preservation of garlic, in fact, is after the dormancy period of garlic, take the necessary measures to force it to extend the dormancy period, to maintain the original fresh state. Common storage methods are the following.