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Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Modern Laboratory Medicine is the property of Journal of Modern Laboratory Medicine Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

[Objective] This study aimed to investiate the effect of packaging films with different oxygen (O2) and carbon dioxide (CO2) transmission rates on the quality of garlic during post-harvest modified atmosphere packaging (MAP) storage, and to find a suitable method for sotrage and preservation of dried garlic. [Method] Five kinds of packaging film with gradient permeability parameters were used to investigate the changes of gas composition, weight loss rate, tissue moisture content, bud-petal ratio, decay rate and index of dried garlic in packaging bags during 150 days'cold storage at (0 ± 0.5)5°C. [Result] Under the experimental conditions, packaging films with different O2 and CO2 transmission rates significantly affected package headspace gas composition, tissue moisture content, bud-petal ratio and garlic decay (P<0.05). Among them, the packaging treatment with O2 and CO2 transmission rate of (4080 ± 352) and (16 566 ± 1415) cm3/m2 ∙ 24 hours ∙ 0. 1 MPa had better effects on inhibiting respiration rate and germ growth, reducing weight loss and maintaining tissue moisture content, reducing decay rate and degree during storage, but it had long roots in the later storage period. The control net bag packing treatment showed better effect of reducing rot rate and bud inhibition. [Conclusion] The suitable MAP combined with low temperature treatment could inhibit the water loss, reduce the rotten rate and prolong the strage period, but it might promote the sprout rooting of dried garlic in the later stage of storage; the net bag packaging combined with low temperature treatment could reduce the rotten rate and inhibit the sprout rooting of dried garlic, but the water loss was serious in the later stage of storage. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)