The invention relates to a method for prolonging the fresh-keeping storage period of garlic, belongs to the technical field of food fresh keeping, and provides a collaborative fresh-keeping method based on double-layer
coating and low-temperature regulation aiming at the problems of short fresh-keeping period, quality reduction and the like caused by improper
humidity control,
microorganism breeding and
germination in traditional garlic storage. The method is characterized by comprising the following steps: selecting damage-free garlic, pre-cooling and
drying in the shade, and sequentially immersing the garlic into an inner-layer
film coating liquid and an outer-layer
film coating liquid, the inner-layer
film coating liquid is prepared by compounding 8-12 mmol / L
glycine betaine and 400-600 [mu] mol / L
melatonin according to a ratio of (0.8-1.2): 1, the outer-layer film
coating liquid is prepared from 1.5-2.5 wt% of
sodium alginate, 1-1.5 wt% of hydroxypropyl trimethyl
ammonium chloride chitosan, 0.2-0.5 wt% of
nano zinc oxide and 0.1-0.3 wt% of
calcium chloride, and the outer-layer film
coating liquid is prepared from 1-1.5 wt% of
sodium alginate, 1-1.5 wt% of hydroxypropyl trimethyl
ammonium chloride chitosan, 0.2-0.5 wt% of
nano zinc oxide and 0.1-0.3 wt% of
calcium chloride. And filling the coated garlic into a mesh bag with the aperture of 0.08-0.12 cm, and storing in a
refrigeration house with the temperature of 0-1 DEG C and the
humidity of 65-75%. According to the method, water loss and
microorganism breeding are inhibited through the
composite coating, the storage period of garlic can be remarkably prolonged, the plumpness and
flavor of garlic cloves are kept, and the method is suitable for large-scale storage and cold-chain transportation scenes.