| 谢国芳,谭书明.温度对贵阳青棒豆贮藏品质的影响[J].保鲜与加工,2018,18(5):16~20 |
| 温度对贵阳青棒豆贮藏品质的影响 |
| Effect of Temperature on Storage Quality of Fresh CommonBean in Guiyang |
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| DOI： |
| 中文关键词: 菜豆 贮藏 温度 品质 |
| 英文关键词:common bean storage temperature quality |
| 基金项目:国家自然科学基金项目（31601798）；贵州省自然科学基金项目（黔科合基础[2016]1007）；
贵阳市科技局贵阳学院专项资金资助（GYU-KYZ \ [2018]01-17） |
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| 摘要点击次数: 453 |
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| 中文摘要: |
| 以贵阳青棒豆为试材，研究不同温度对其贮藏品质的影响。结果表明，温度对贵阳青棒豆采后贮藏品质的影响差异显著；25 ℃下青棒豆呼吸高峰于贮藏6 d时出现，贮藏期间失重率和L*值升高，可溶性固形物（TSS）含量、C*值和h*值下降，抗坏血酸和淀粉含量上升；3 ℃下贮藏虽能维持青棒豆硬度、TSS含量、L*、C*和h*值的相对稳定，但呼吸高峰在贮藏6 d时出现，且贮藏期间维持较高呼吸速率，同时出现严重锈斑等冷害现象，贮藏18 d后腐烂率、失重率急剧上升；9 ℃下贮藏能延缓其呼吸高峰的出现，减少失重，维持抗坏血酸含量的相对稳定，降低腐烂率。因此，9 ℃是贵阳青棒豆贮运的最佳温度。 |
| 英文摘要: |
| In order to determine the suitable storage temperature, the effects of temperatures on storage quality of common bean (Phaseolus vulgaris L.) cv. Guiyang-Qingbangdou were studied. The results showed that, the effects of storage temperature on storage quality of common bean were significantly different, the respiration peak occurred at 6 days after storage at 25 ℃, the weight loss and L* value increased, the TSS content, C* value and h* value decreased sharply, and ascorbic acid and starch contents increased during storage. The relative stability of firmness, TSS content, L*, C* and h* values of the common bean could be maintained during storage at 3 ℃, however, the respiratory peak appeared at 6 days after storage, and a higher respiratory rate was maintained during storage, at the same time, the chilling injury and serious rust appeared, the decay rate and weight loss rate increased sharply after 18 days of storage. Storing at 9 ℃ could delay the occurrence of respiratory peak, reduce weight loss, maintain the relative stability of ascorbic acid content, and thereby reducing the decay rate. Therefore, 9 ℃ was the best temperature for the storage and transportation of Guiyang-Qingbangdou. |
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