油豆角的冰温贮藏地研究.pdfVIP

and Science ofFood 《食品工业科技》 TechnologyIndustry 2003增刊 油豆角的冰温贮藏的研究 郭 丽1 程建军1 马 莺2 (1．东北农业大学食品学院哈尔滨150030； 2．哈尔滨工业大学食品科学与遗传工程研究院 哈尔滨150086) on ofBeanControlled StudyStorage by Freezing—PointTechnique GuoLi Ma ChengJianjunYing (Northeast 150030) AgriculturalUniversity，Harbin Abstract：Thecharacterofbeanwasstudiedwhen storedatroom they temperature，at with filmaftertreated re— with temperature，andespeciallypackagedplastic freezing—pointregulator ofsoluble andelectric solid，total spectively．Thechanges sugar，acidcontent，respirationintensity conductancewerediscussed．Therelationbetweentheirmetabolicandmutualwas process analyzed． Itshowsthatshelf—lifecan 15 at thanatroom daysfreeze—pointtemperature prolong sorbitolisbetter and filmcan restrainthelossof regulatorplastic effectively freezing—point sugar，wa— teratfreezing—pointtemperature． Keywords：bean；Freezing—pointtemperature；freezing—pointregulator 油豆角是东北地区特有的蔬菜品种之一，深 好口，分别置于室温20℃、0～一1℃和4℃贮藏。而 受广大消费者喜爱。但是油豆角发育期短，成熟后 4～12号原料则在事先配制好的每种分别为三种 很快就易纤维化，在采收后室温放置易萎蔫、腐 不同浓度的维生素C、乳糖和山梨糖醇溶液中浸 烂、产生锈斑，因此货价期很短，本试验采用冰温