热水处理对豇豆贮藏品质的影响.docVIP

热水处理对豇豆贮藏品质的影响 谢晓娜,沈少芸,陈圆圆,谢小静 (韩山师范学院生物系,广东潮州521041 摘要:研究了热水处理对采后豇豆豆荚在(1±1℃贮藏期间主要生理和品质变化的影响。豇豆豆荚经过45℃30min、50℃10min、50℃20min、50℃30min等4种不同热水处理后贮藏,其中50℃热水处理20min对豇豆豆荚的保鲜效果最好。50℃热水处理20min不仅能显著抑制豇豆豆荚的呼吸强度、质膜相对透性、过氧化物酶(POD活性和多酚氧化酶(PPO活性,同时还可较好地减缓豇豆豆荚营养品质的下降,提高保护酶苯丙氨酸解氨酶(PAL活性,延缓豇豆豆荚采后衰老速度,有利于延长贮藏期限和保持豇豆豆荚原有的风味品质。 关键词:豇豆;热处理;贮藏;品质控制 中图分类号:S379.2文献标识码:A文章编号:1004-874X(201101-0104-04 Effect of hot water treatment on quality of Vigna Sinensis fruit during storage XIE Xiao-na,SHEN Shao-yun,CHEN Yuan-yuan,XIE Xiao-jing (Department of Biology,Hanshan Normal University,Chaozhou521041,China Abstract:Effects of hot water treatments on physiological and quality changes of Vigna sinensis fruit during postharvest storage at(1±1℃were studied.Among four kinds of hot water treatments(45℃for30min,50℃for10min,50℃for20min and50℃for30min,Vigna sinensis fruits treated at50℃for20min displayed the highest fresh features.After the hot water treatment at50℃for20min,the respiratory intensity, cell membrane permeability,Polyphenol Oxidase(PPOand Peroxidase(PODactivities of Vigna sinensis fruits were restrained significantly. Simutaneously,the decrease in nutrition quality was reduced.Furthermore,the treatment at50℃for20min enhanced Phenylalanine Ammonia Lyase(PALactivity and delayed the senescence of fruit,which were propitious to prolonging the storage longevity and keeping the intrinsic flavour quality of Vigna sinensis fruit. Key words:Vigna sinensis fruit;hot treatment;storage;quality control 豇豆(Vigna sinensis又称豆角,属蝶形花科(Papilonac eae豇豆属1年生缠绕性草本植物,原产于亚洲中南部,在我国各省区有广泛栽培,是一种重要的豆类植物,是夏秋两季上市的大宗蔬菜。豇豆以食用豆荚为主,因色泽嫩绿、肉荚肥厚、多汁味美、营养价值高,富含蛋白质、脂肪、维生素和矿物质等受到广大消费者的喜爱,是一种鲜嫩可口,色、香、味俱全营养丰富的优质蔬菜。豇豆豆荚较长、嫩脆、含水量高、易老化和腐烂,采收后如不及时处理,豆荚中的物质会很快被消耗掉,导致豆荚迅速衰老、变软变黄、失水皱缩、豆粒发芽,可见豇豆具有极强的季节性和区域性。为了更好地满足广大消费者的需要,减少生产者的损失,急需解决豇豆采后保鲜的问题。热处理是一种无毒无害、无环境污染、无化学药物残留而又简单的物理方法。前人的研究表明,热处理具有抑制果蔬低温贮藏过程中的腐败和冷害、改善贮藏品质、延长贮藏期等效果,目前这一处理技术受到了人们的普遍重视[1]。有关豇豆采后保鲜已有报道[2-8],但尚未发现有热水处理对豇豆贮藏品质的影响的报道。本试验探讨了热水处理对豇豆贮藏品质的影响及其机理,以期为豇豆的贮藏保鲜技术提供参考。 1材料与方法 1.1