鲜蒜采后贮藏品质劣变、保鲜技术应用及分析方法研究进展

Research Progress on Storage Quality Deterioration, Preservation Technology Application and Analysis Methods of Fresh Garlic after Harvest

摘要:

大蒜是常见的药食两用植物，采后仍是有生命活动的有机体，在贮藏过程中易出现发芽、褐变、软化、腐烂等品质劣变现象，继而导致营养物质损失，甚至造成严重的经济损失。因此，采取一定的保鲜措施，如低温、气调、涂膜等方法可以有效减缓鲜蒜的生理活动，降低呼吸强度，从而保持其营养物质，达到贮藏保鲜的目的；此外，通过转录组及代谢组学的分析方法分析大蒜的品质，能够更精准地把握鲜蒜的品质变化。该文全面总结了鲜蒜在采后贮藏期间生理变化及品质劣变的现象，系统梳理了鲜蒜采后品质保鲜技术应用和分析方法的研究进展，为未来鲜蒜高品质产品开发和产业提质增效提供理论参考。

Abstract:

Garlic is a common medicinal and edible plant. It is still an organism with life activities after harvest. It is prone to quality deterioration such as germination, browning, softening and decay during storage, which in turn leads to nutrient loss and even serious economic losses. Therefore, taking certain preservation measures, such as low temperature, controlled atmosphere, coating and other methods can effectively slow down the physiological activity of fresh garlic, reduce the respiratory intensity, so as to maintain its nutrients and achieve the purpose of storage and preservation ; in addition, the analysis of the quality of garlic by transcriptome and metabolomics analysis methods can more accurately grasp the quality changes of garlic. This paper comprehensively summarized the physiological changes and quality deterioration of fresh garlic during post-harvest storage, and systematically reviewed the research progress of the application and analysis methods of post-harvest quality preservation technology of fresh garlic, so as to provide theoretical reference for the development of high-quality products and industrial quality and efficiency of fresh garlic in the future.