青蒜氣調包裝貯藏之研究

The Modified Atmosphere Packaging of Green Garlic

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40μm，長寬81X50公分之低密度PE塑膠袋密封包裝，分別作直接密封及以5%、10%之CO₂取代袋內氣體後密封包裝處理，並以打洞之PE袋包裝者為對照，置0°C下貯藏。結果發現不論有否充入高濃度CO₂，密封包裝處理組，5天之後袋內O₂及CO₂濃度均達到一平衡狀態，O₂約10～15%而CO₂濃度約4～6%，並有l ppm左右之乙烯累積。經貯藏一個月後密封包裝之處理組（不論有否充入高濃度CO₂）在截切力品質上和打洞包裝對照組之差異不顯著，但失重率及整修率均較對照組低，軟骨種青蒜尤其明顯。經貯藏二個月後密封包裝處理組之失重率均在1.5%以下，而對照組則為4.38%（硬骨種）及3.66%（軟骨種）。在外觀品質上，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，整修率僅為1.0～1.5%，截切力則密封包裝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。青蒜氣調包裝貯藏可減少產品貯藏時之失重及腐爛情形，硬骨種青蒜經貯藏二個月後可售率仍達80%以上，雖仍有輕微纖維化現象，但不影響食用品質。

Two types of green garlic, harder stem and tender stem, were sealed seperately in low density polyethlyene (LDPE) bags (40 μ m thickness, 81x 50cm in size) and stored at 0°C. Some bags were sealed with 5% CO₂ or 10% CO₂. The composition of CO₂ and O₂ in all the sealed bags became steady with 4~6% CO₂ 10~15% O₂ and about 1 ppm ethylene after five days storage. In treatments of MAP (with bags sealed), there was only a little deterioration in quality of green garlic after two months storage. In control, packed in bags with holes, the fresh weight of the green garlic was decreased and leaf yellowing, root and stem fiberillization occured. After two months the trim loss in sealed LDPE bags was less than 20%, better than the control (100%), and weight loss was less 2% , better than the control (harder stem control 4.38% and tender stem was 3.66%), but shearing pressure increased slightly. This result showed that there was still a litter incerase in fiberilization in MAP. The shearing of green garlic of tender stem increased more than that of harder stem preasure. The green garlic of harder stem have a longer storage life than the tender stem.