摘要
以豇豆为试材,研究了不同预冷方式(0℃冰水预冷、4℃冷水预冷及4℃冷库预冷)对豇豆采后生理特性的影响。结果表明:预冷处理可有效维持豇豆的感官品质、延缓营养物质含量的下降,其中,冷水预冷对豇豆的保鲜效果最佳,减缓了豇豆感官品质的下降,抑制了失重率、乙烯释放量、相对电导率和丙二醛含量的上升,以及可溶性固形物(TSS)、维生素C、叶绿素、可溶性蛋白质的降解,提高了过氧化氢酶(Catalase,CAT)、过氧化物酶(Peroxidase,POD)的活性。
Taking cowpea as test material,the effect of pre-cooling with 0℃ice water,4℃cold water and 4℃refrigeratory on physiological characteristics of postharvest cowpea was investigated.The results showed that the pre-cooling with 4℃cold water significantly maintained the sensory quality of cowpea,and inhibited the increase of weight loss rate,ethylene production,relative conductivity,MDA content,and reduced the degradation of TSS,vitamin C,chlorophyll and soluble protein.The activity antioxidant enzymes,including CAT and POD were inproved by pre-cooling treatment.
出处
《北方园艺》
CAS
北大核心
2015年第17期115-119,共5页
Northern Horticulture
基金
国家大宗蔬菜产业体系建设资助项目(CARS-25)
西北非耕地园艺作物生态高效生产技术研究与示范资助项目(201203095)
北京市农林科学院青年基金资助项目(201404)
关键词
豇豆
冰水预冷
冷水预冷
乙烯
叶绿素
cowpea
ice water pre-cooling
cold water pre-cooling
ethylene
chlorophyll
