青蒜氣調包裝貯藏之研究

選用學甲大片黑及花蒜兩品種，分屬硬骨種及軟骨種青蒜進行氣調包裝貯藏試驗，1.5公斤青蒜以厚40 μm 81×50公分之低密度PE塑膠袋密封包裝，分別以直接密封、5% CO2、10% CO2密封包裝處理，並以打洞之PE袋包裝者為對照，置0℃下貯藏。結果發現不論有否充入高濃度CO2，各密封包裝處理組，在5天之後袋內O2及CO2濃度均達到一平衡狀態，O2濃度在11～15%之間而CO2濃度在4～6%之間，並有1 ppm左右之乙烯累積。經貯藏一個月後密封包裝各處理組間不論有否充入高濃度CO2品質差異不顯著，但失重率及剔除率均較打洞包裝之對照組低，軟骨種青蒜尤其明顯。經貯藏二個月後處理組之失重率均在1.5%以下，而對照組則為4.02%。調查外觀品質發現，對照組發生腐爛情形嚴重，已完全失去商品價值，而處理組外觀品質仍良好，剔除率僅為1.0～1.5%，截切力則處理組與對照組間差異不顯著，均有輕微增加現象，而軟骨種增加較多，以品種來說硬骨種較軟骨種適合長期貯藏。青蒜可以耐5%的高二氧化碳濃度，使用密封包裝置0℃下貯藏方式，由於自發性的氣調作用即可產生高CO2濃度效果，勿須在一開始即充入高濃度CO2氣體，且能有效的貯藏青蒜達兩個月之久。

關鍵字

青蒜；氣調包裝貯藏；品質；二氧化碳

並列摘要

Two types of green garlic, the hard stem type and the tender stem type, were packged in sealed low density polyethylene (LDPE) bags (40 μm thickness, 81 × 50cm in size) and stored at 0℃. The bags were filled with the following modified atmosphere: 5% CO2, 10% CO2 or fresh air, before storage. After five days the air composition within the sealed bags reached an equilibrium of 4-6% CO2 and 11-15% O2. In addition, there were about 1ppm ethylene accumulated in the sealed bags. After two months storage there were little deterioration in those packaging treatments while the control treatment, which is packaged in perforated bags, showed leaf yellowing, roting and stem toughening. The weight loss of all the sealed treatments were less than 1.5%, while the control was 4.02% after two months storage. These results showed that green garlic the beneficial can tolerate up to 5% CO2 with effects of retarded senescence and reduced decat. A self-generated modified atmosphere within the sealed package can extend the storage life of green garlic to two months when storing at 0℃.

並列關鍵字

green garlic ； modified atmosphere package ； quality ； carbon dioxide

國際替代計量

青蒜氣調包裝貯藏之研究

全文下載

主題瀏覽