不同贮藏方式对菜用大豆外观和品质的影响

Effects of Different Storage Method on Appearance and Quality of Vegetable Soybean

以2个菜用大豆品种为材料,设置去荚室温贮藏、连荚室温贮藏、去荚低温贮藏和连荚低温贮藏4种贮藏方式,测定了不同处理时间下菜用大豆的外观性状、叶绿素、维生素C和可溶性糖含量。结果表明:第7天时外观品质以连荚低温贮藏为优,与采收时相比变化不大;随着贮藏时间延长,2个品种的叶绿素含量呈单峰曲线变化,在第3天达到最大值,且去荚低温贮藏时含量最高;维生素C含量总体逐渐递减,低温条件下含量降低相对较慢,其中以去荚低温为优;可溶性糖含量前5 d逐渐减少,之后部分处理有所增加。因此,菜用大豆在-4℃下连荚储藏3～5 d内,外观和品质保持最佳状态。

Effects of different storage treatment and time on the appearance features and quality of two vegetable soybean had been studied in this paper.There were four treatments random combined by different storage temperature and pod condition.The appearance features,chlorophyll,vitamin C and soluble sugar content of different treatments were determined.The results showed that the pods could keep better appearance in seven days with cold storage.The chlorophyll content of two varieties showed single peak curve with the storage times extension and maximized in the third day,especially storage with podshell at low temperature.Content of vitamin C reduced gradually,and maintained better level under low temperature and keeping podshell conditions.The soluble sugar content gradually reduced in the fifth days after harvest.It is suggested that the fresh pods stored in-4℃ for 3-5 days after harvest could keep the optimum appearance features and quality for vegetable soybean.