热水处理对豇豆贮藏品质的影响

Effect of hot water treatment on quality of Vigna Sinensis fruit during storage

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℃30 min、50℃10 min、50℃20 min、50℃30 min等4种不同热水处理后贮藏,其中50℃热水处理20 min对豇豆豆荚的保鲜效果最好。50℃热水处理20 min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。

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℃ for 30 min,50℃ for 10 min,50℃ for 20 min and 50℃ for 30 min）,Vigna sinensis fruits treated at 50℃ for 20 min displayed the highest fresh features.After the hot water treatment at 50℃ for 20 min,the respiratory intensity,cell membrane permeability,Polyphenol Oxidase（PPO） and Peroxidase（POD） activities of Vigna sinensis fruits were restrained significantly.Simutaneously,the decrease in nutrition quality was reduced.Furthermore,the treatment at 50℃ for 20 min enhanced Phenylalanine Ammonia Lyase（PAL） activity and delayed the senescence of fruit,which were propitious to prolonging the storage longevity and keeping the intrinsic flavour quality of Vigna sinensis fruit.