关键词: 脱水香葱, 贮藏品质, 微观结构, 风味, 水分活度

Abstract: The quality deterioration of dried Allium ascalonicum caused by water absorption during storage is the dominant factor affecting its commercial value. Therefore, to explore the influence of different water activity (aw) levels on the quality changes of dried A. ascalonicum during storage, we analyzed the changes in water content and status, visual quality, microstructure, hardness, quercetin content and flavor properties of dried A. ascalonicum stored at aw levels of 0.33, 0.43, 0.67, 0.78, and 0.84. Results indicated that bound water was the dominant water status in dried A. ascalonicum. The content of bound water and its molecular mobility increased at higher aw, which could result in decolorization, hardness loss, tubular tissue adhesion, and increased quercetin loss in dried A. ascalonicum. At the end of storage, dried A. ascalonicum showed greater change in flavor characteristics at a 0.84 aw than at lower aw, having a musty flavor. In summary, this study provides a theoretical basis for loss reduction, quality control and shelf-life prolongation of dried A. ascalonicum during storage.

Key words: dried Allium ascalonicum, storage quality, microstructure, flavor, water activity