Research Progress on the Bioactivities of Functional Ingredients and the Effect of Storage Temperature on Post-harvest Storage Quality of Allium Vegetables
Allium species are the edible and medicinal plants with high medicinal and food value.Allium species are widely used for both food and medicinal purposes because they contain multiple functional bioactive constituents such as polysaccha-rides,flavonoids,steroidal saponins,sulfur-containing compounds,nitrogen-c.ontaining compounds and volatile oils.There is a close relationship between their quality and storage temperature.In this paper,the research progress on the functions of bioactive constituents in A llium species,and on this basis,the impact of storage temperature on the quality of A llium species was summarized and analyzed.the changes in color,aroma,and texture of Allium species under different storage tempera-tures.Meanwhile,the main methods and technical means for regulating the quality of Allium species by storage temperature was summarized,and proposed the direction of research development.It was expected that this review would provide a refer-ence for further development and utilization of A llium species.
A lliumstorage temperaturebioactive constituentsstorage quality
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