食荚豌豆采后贮藏期间的生理变化研究

Study on the Physiological Changes of Pisum.sativum During Postharvest Storage

采后豌豆在贮藏期间失水严重,硬度迅速下降;呼吸速率缓慢上升,呼吸高峰出现在第4d;果肉细胞膜透性在采后初期变化缓慢,后期急剧上升;豆英叶绿素、有机酸、蛋白质和维生素C的含量一直呈下降趋势,而豆荚可溶性固形物的含量则先升后降,室温贮藏8d后豌豆的商业品质迅速下降。

During postharvest storage of Pisum. sativum fruits, the fruits lost the water seriously,the degree of hardness decreased quickly,and the breathing rose quickly, the breathing peak emerged in 4 days of storage at ambient temperature,and the cell membrane permeability had changed slowly at first and then evidence descended. The contents of chlorophyll,organic acid,proteins and vitamin C decreased, but the levels of TSS rose at first and then descended, It concluded that after storage 8 days at room temperature, the commercial quality of Pisum. sativum fruits descent quickly.