摘要
采后热处理可有效降低菜豆过氧化物酶 (POD)的活性 ,抑制菜豆贮藏过程中表面锈斑的发生。但热处理对电导的影响与处理温度及时间有关 ,温度低和时间短时 ,电导下降 ;随着温度的升高和时间的延长 ,电导增加 ,菜豆表面水浸凹陷增加。研究结果表明 :40℃处理 6 0min与 45℃处理 1 0min为适宜处理条件 ,既可有效抑制表面水浸凹陷 ,又可抑制锈斑的发生 。
The chilling injury and physiological responses of heated and non heated kidney bean ( Phaseolus vulgaris L.) were compared. The peroxidase (POD) activity and respiratory rate of heated bean were significantly reduced, and the surface russet was inhibited. The change of relative electricity conductivity depended on the temperature and time of heat treatment. It was decreased under the lower temperature and the shorter time, but increased with temperature rising and time prolonging.The results showed that the optimum conditions preventing bean from russet and watery pitting were 40 ℃ for 60min and 45 ℃ for 10 min.
出处
《河北农业大学学报》
CAS
CSCD
北大核心
2000年第1期57-59,共3页
Journal of Hebei Agricultural University