This study aims to investigate the postharvest physiology and texture of garlic cloves packaged in polyethylene terephthalate (PET), polyethylene (PE), aluminized kraft paper (AKP), single kraft paper (SKP), and mesh bag. Germination rate, electrical conductivity, respiration intensity, water content, and texture were determined during 180 d storage at −2 °C. Results showed that the germination of garlic cloves packaged in PET, PE, and AKP was effectively inhibited during storage. PE effectively reduced the degree of damage to the cell membranes of the garlic cloves. PE and SKP significantly inhibited respiratory intensity during storage. Garlic cloves water content did not change significantly in 90 d storage which packaged in PE and SKP. PE exhibited better effect on the texture and freshness of garlic cloves than the other materials. In conclusion, PE is the best packaging material for maintaining the quality attributes and extending the shelf lives of garlic cloves.

这项研究的目的是调查包装在聚对苯二甲酸乙二醇酯（PET），聚乙烯（PE），镀铝牛皮纸（AKP），单牛皮纸（SKP）和网袋中的蒜瓣的采后生理和质地。在-2°C下储存180 d期间测定发芽率，电导率，呼吸强度，水分和质地。结果表明，在存储过程中，有效抑制了包装在PET，PE和AKP中的蒜瓣的发芽。PE有效地减少了对大蒜瓣膜细胞膜的破坏程度。PE和SKP在储存过程中会显着抑制呼吸强度。大蒜丁香的含水量在用PE和SKP包装的90 d储存中没有显着变化。PE对蒜瓣的质地和新鲜度显示出比其他材料更好的效果。