Effects Of Silicon Window Air Conditioning Film Combination With Different Preservatives On The Quality Of Fresh Garlic During Storage

Garlic is a perennial herb of AIlium Liliaceae.Garlic(Allium sativum)belongs to the herb of Allium family Allium.Have very good health care function.Garlic still has a strong respiratory function after harvest,resulting in the consumption of nutrients and water loss in fresh garlic tissue,so that the fruit softening,browning and decay,affecting the edible value and medicinal value of garlic.Therefore,the study of garlic preservation technology has become a top priority.In this essay,the fresh garlic was packaged with silicon window air conditioning film to explore its preservation effect,and on this basis,combined with ozone preservation technology(10.72 mg/m3 of ozone,continuous ventilation for 5 h)and antiseptic preservation agent(5 g/m3 of cold storage volume,fumigation for 4 h)to study the influence on the quality of fresh garlic during storage and establish the determination method of allicin.The conclusions are as follows:By changing the proportion of mobile phase,column temperature,flow rate,detection conditions and sample extraction conditions.Got the optimal conditions of liquid chromatography for determination of allicin: mobile phase methanol + water = 85:15(V: V),the flow rate of 0.3 ml/min,column temperature of35 ℃,detection wavelength of 214 nm.The regression equations of diallyl dithioether and diallyl trithioether were obtained as y = 0.0008x+6.1853 and y = 5e-05 x + 4.7477,R2 was 0.9982 and 0.9994 showed a good linear relationship.Fresh garlic was treated with silicon window air conditioning film,and it was found that it could effectively delay the increase of fresh garlic’s respiration intensity,water loss rate,the decrease of hardness,soluble solids,titratable acid,VC content,color and the release of major aroma substances.POD,SOD and CAT activity of fresh garlic were improved,and PPO activity was decreased.At 90 d of storage,POD activity and SOD activity in the silicon window air-conditioned membrane group were 6.95% and 4.97%higher than those of the CK group.Enhanced the ability of fresh garlic to remove hydrogen peroxide,reduced the damage to fresh garlic cells,delayed the generation of Browning and oxidative aging.On the basis of using silicon window air conditioning film,combined with ozone and antiseptic and insurance smoke agent,the antiseptic effect on fresh tea was explored.The results showed that ozone treatment with a silicon window air-conditioned membrane binding concentration of 10.72 mg/m3 had the best preservation effect among the four groups.It can effectively slow down the decrease of soluble solids,titratable acids,VC content and other nutrients in fresh garlic.At 150 d,the soluble solids,titratable acids,VC and allicin were 33.9%,0.24%,3.85 mg/100 g and 3.798 mg/g,respectively.POD,SOD,CAT and other activities were effectively improved to slow down the release of main aroma substances and the decrease of allicin content in fresh garlic.