大蒜绿变的影响因素研究

In this paper, five factors that influenced the garlic greening were investigated, they are storage time, bud clove ratio, storage temperature, enzyme and Mg2+. The results showed that the greening strength raised during the storage. The garlic stored at 4℃ had a small bud clove ratio with a high greening strength while the garlic stored at room temperature was counter-productive. The low temperature (4℃) raised the activity of Citrate synthase, NAD-Isocitrate dehydrogenase and Aminolevulinate dehydratase, and accelerated the accumulation of porphobilinogen. So the greening strength at 4℃ was significantly higher than that at room temperature. As the concentration of Mg2+ raised, the conversion rate from 5-aminolevulinic acid to porphobilinogen went up, and the greening strength of garlic increased.