冰袋预冷对豆角贮藏品质的影响

Effects of iced-bag precooling on storage quality of snap bean fruit

为了解冰袋预冷对豆角贮藏品质的影响,以‘泰国架豆’品种为试验材料,在环境温度为20℃和30℃时分2批采收豆角,以豆角质量的10%、20%、30%和40%的冰袋用量对豆角进行预冷处理,以不用冰袋作为对照(CK),然后放到10℃冷库中贮藏保鲜。结果表明,冰袋在豆角预冷中有较好的降温作用。当环境温度约为20℃时,冰袋的适宜用量为豆角质量的10%;当环境温度约为30℃时,预冷冰袋的适宜用量为豆角质量的20%。与CK相比,经过冰袋预冷的豆角在贮藏后期的失重率和粗纤维含量明显下降,感官评价指数和商品率显著提高,并保持了较高的蛋白质和总糖含量。因此,根据采收时的环境温度,采用适宜的冰袋用量对豆角进行预冷处理,有利于保持豆角的贮藏品质。

The study was to understand how the iced-bag precooling affected the storage quality of ' Thailand snap beans'.The beans were harvested at environment temperatures of 20℃ or 30℃,then precooled by iced-bag with the amounts of 10%,20%,30% and 40% of the bean weights,stored at 10℃,the beans with not receiving iced-bag precooling were as control.The results revealed that iced-bag had a cooling effect on the beans,10% of the weight of beans at 20℃ or 20% at 30℃.The beans precooled with iced-bag showed the lower rate of water loss and less crude fiber,higher sensory evaluation index and commodity rate,more protein or sugar than control.The results suggested that the appropriate amounts of iced-bag precooling on beans help maintaining the storage quality of beans depending on the environment temperatures.