为了研究一种新型安全的蒜薹防腐保鲜方法，控制蒜薹的采后病害，延长蒜薹的货架期并保持其品质。以苍山大田薹为试材，用1.5%百里酚、1.5%柠檬醛、0.4%香叶醇3种植物提取液浸蘸蒜薹薹梢，25℃下放置，定期测定指标。结果表明，1.5%百里酚，1.5%柠檬醛，0.4%香叶醇浸蘸处理均能够有效地抑制蒜薹薹梢霉变和薹条老化，减缓其水分、可溶性固形物、维生素C、总叶绿素的损失，进而保持了较好色泽，减少了营养成分的损失。其中，1.5%柠檬醛浸蘸处理的效果最好，1.5%百里酚、0.4%香叶醇处理效果次之。研究表明，百里酚、柠檬醛、香叶醇3种植物提取液均能保持蒜薹的品质，延长其货架期。

A new method to control post-harvest diseases of garlic stem, extend the shelf life of garlic stem and maintain its quality was studied. After being immersed in the solution containing 1.5% citral, 0.4% geraniol or 1.5% thymol respectively, ‘Cangshandatiantai’ garlic stems were stored at 25℃. Indicators were determined at regular intervals. The results showed that all treatments can inhibit the decay and senescence of garlic stem significantly. The loss of water content, soluble solids content, vitamin C and chlorophyll were also delayed by treatments. So good color was maintained and the loss of nutrients was reduced. 1.5% citral showed highest level of efficacy in maintaining the quality of garlic stem followed by 1.5% thymol and 0.4% geraniol. Studies showed that all three treatments can maintain the quality of garlic stem and extend the shelf life of garlic stem.