不同贮藏温度对豇豆采后生理和食用品质的影响

Effect of Different Storage Temperature on the Post-harvest Quality of Cowpea

[目的]探讨豇豆的最佳贮藏温度,指导贮运实践。[方法]研究(3±1)、(8±1)、(12±1)及(26±1)℃(室温)下贮藏对采后豇豆食用品质的影响。[结果]豇豆中的维生素C含量随贮藏期的延长而降低;纤维素含量则随贮藏期的延长而增加;呼吸强度随贮藏期的延长而增加。(8±1)℃下贮藏的豇豆,其维生素C含量、纤维素含量和呼吸强度变化速度比其他温度下降缓慢的多。[结论](8±1)℃下豇豆可贮12 d,无腐烂现象,贮藏的保鲜效果最佳。

[Objective] To discuss the best storage temperature of cowpea to gude the practice of storage transportation.[Method] The edible quality of cowpea respectively stored at the temperature of 3±1,8±1,12±1 and 26±1 ℃（room temperature） was studied.[Result] With the prolonged storage period,VC content in cowpea reduced,the cellulose content increased and the respiratory intensity enhanced.The change rate of VC content,cellulose content and respiratory intensity in the cowpea stored at 8±1 ℃ was slower than that stored at other temperatures.[Conclusion] The cowpea could be stored at 8±1 ℃ for 12 days without decay at all,the preservation effect is the best.