Transport Vibration Decreases the Storage Quality of Garlic Shoots
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Abstract:
In order to explore the effects of different vibration frequencies often encountered during road transport on the storage quality of garlic shoot, the garlic shoots were placed on the vibration test bench and subjected to treatments with four different vibration frequencies. Comparisons were made on the changes in respiratory rate, hardness, relative conductivity, peroxidase activity, superoxide dismutase activity, catalase activity, and malondialdehyde content of the garlic shoots that have been treated at the four vibration frequencies and then stored at 20 ℃. The obtained results showed that the vibration treatment caused an decrease in the storage quality of garlic shoots. Especially after the storage of 16 days, the treatment group 2 (at 100 Hz) had an increased respiration rate (by 2.03 times), decreased soluble solids content (by 10.34%), d increased peroxidase activity (by 1.88 times), increased malondialdehyde content (by 1.07 times), increased superoxide dismutase content (by 1.33 times), increased catalase activity (by 1.88 times), and increased conductivity (by 1.09 times), compared to the untreated group (no vibration treatment). Results also showed that the endurance of garlic shoots to vibration at different frequencies varied, and the decreasing rate of quality followed this order: treatment group 2 (100 Hz) > treatment group 3 (50 Hz) > treatment group 4 (2 Hz) > untreated group. Among them, the treatment group 2 (which was exposed to the highest frequency, 100 Hz) caused significantly decreased quality of garlic shoots (p < 0.05).
