Effects of Modified Atmosphere Packaging under Different Temperatures on Quality of 'Laba' Garlic Prepared by Dry Process

摘要

Effects of modified atmosphere packaging (MAP) on the contents of total acid, allicin and blue pigment and yellow pigment of "Laba" garlic were investigated after storage at 0 °C, 20 °C, 37 °C for 7 days. Results showed that, compared with 20 °C and 37 °C, 0°C had the most remarkable effect on maintaining quality parameters, which were 58.5 mg/g, 0,0654 mmol/L, 0.22, 0.87 for total acid, allicin, blue pigment, yellow pigment, respectively. This study suggested that 70 μm-thick polypropylene film storage bag with 0 °C showed the best effects in maintaining the quality of "Laba" garlic during storage for 7 days and extending the storage life.