In order to study the changes of life characteristics of garlic sprouts under different precooling processes

this paper adopts pressure difference precooling

taking Zhong Mou hybrid moss as the experimental material. The precooling wind speeds were set as 1.0

1.5

and 2.0 m/s

and a case without-precooling treatment was set for comparison. The variation of hardness

weight loss rate

respiration intensity

and soluble solid content of the four groups of Garlic Sprouts during storage were studied to provide reference for the selection of the appropriate precooling wind speed for garlic sprouts. The analysis of the experimental results shows that the storage effect is much better when the precooling air velocity is 1.5 m/s

for which the hardness of garlic sprouts decreases slowly

and the hardness is about 15% higher than that of the other three groups in mid-storage. In addition

the soluble solid is decomposed slowly

which effectively reduces nutrient loss and inhibits aging.