Quality Change Of Garlic During Storage And Greening Regulation And Control Technology By Illumination

As an important cash crop in China,garlic is prone to mildew and germination during storage,and the green phenomenon is serious in the process of processing products,which seriously affects the economic value of products and restricts the development of processing industry.The main mildew microorganisms of garlic in Pizhou were isolated and identified,and the plant source inhibitors were screened.The effects of different packaging materials on the quality of garlic during storage were studied.Finally,the effects of different colors and power of light on the greening of garlic puree were studied,and the differential protein of garlic greening were studied by proteomics.The results provided theoretical and technical support for storage and preservation of garlic.The main findings were as follows:(1)Illumina Miseq sequencing of microorganisms from the mildew rot of garlic bulb in Pizhou was carried out,and the horizontal distribution diversity of the genus of the rot fungi was mainly obtained by Aspergillus and Penicillium,of abundance was about 82%.Using morphological and molecular biological methods,the fungi were isolated and identified,and the species were identified,which were mainly Cladosporium cladosporioides,Cladosporium cladosporioide,Penicillium verrucosum,Trametes versicolor,Cladosporium cladosporioide,Penicillium chrysogenum,Aspergillus funigatus.Finally,the screening of natural bacteriostatic agents was carried out for the isolated and identified strains.The results showed that the antibacterial effect of the extract of sophora flavescens was the most significant.(2)Polyethylene terephthalate(PET),polyethylene(PE),aluminized kraft paper(AKP),single kraft paper(SKP),and mesh bag(MB)were used as packaging materials.The changes of physical and chemical indicators and texture of garlic were investigated at-2 ?,and correlation and PCA analysis were performed.The results showed that PET,PE and AKP as packaging materials could inhibit the germination of garlic and maintain the hardness and texture of garlic.PE packaging can effectively reduce the damage of the cell membrane during storage of garlic.PE and SKP packaging have a significant inhibitory effect on the respiratory intensity during storage of garlic.After 180 d storage,the edible value of garlic packed in PE was still higher than other treatments.(3)The effects of color and light source intensity on the chromatic aberration,green intensity,porphobilinogen(PBG)and thiosulfate content,?-glutamyltranspeptidase(?-GT)and alliinase activity in garlic greening were investigated.The results showed that the purple light source had the most significant effect on the greening of garlic(P<0.05),and the color difference,green intensity,PBG and thiosulfate content changed significantly.When the purple light source power is 5W,it has a significant effect on the greening reaction of garlic(P<0.05),green intensity,PBG and thiosulfate content,?-GT and alliinase activity fluctuated significantly compared to 3W and 7W.(4)Using Data Independent Acquisition(DIA)measurement technology,186 differential proteins before and after garlic greening were screened out,of which 73 were abundance ratios over 2,which were up-regulated during garlic green transformation;113 abundance ratio was less than 0.5,which presents a downward expression in the process of green transformation.According to Go annotation and KEGG analysis results,the differentially expressed proteins of garlic green change can be divided into 20 functional categories,which are mainly involved in posttranslational modification,protein_turnover,chaperones(12.93%),signal transduction mechanism(10.20%),energy production and conversion(6.80%),carbohydrate transport and metabolism(5.44%).