6-苄氨基嘌呤对鲜食贵阳青棒豆贮藏品质的影响

Effect of 6-Benzylaminopurine on Preservative Quality of Fresh Common Bean in Guiyang City

为了解6-苄氨基嘌呤(6-BA)对鲜食菜豆贮藏品质的影响,本文以贵阳青棒豆为试材,研究了6-BA处理对其贮藏品质的影响。结果表明,6-BA处理能维持青棒豆的色泽,通过抑制呼吸速率和纤维素含量的增加,显著降低硬度和蛋白质含量的峰值,从而减少青棒豆贮藏期间的腐烂率和失重率,贮藏15 d时分别比对照降低36.44%和24.20%。综上所述,6-BA能较好地延缓贵阳青棒豆黄化和纤维化,维持其较好的食用品质,但其作用机理仍需深入研究。

To understand the effect of 6-benzylaminopurine(6-BA)on the storage quality of fresh common bean,the effect of 6-BA treatment on the storage quality of fresh common bean in Guiyang city was investigated.The results showed that 6-BA treatment maintained the colour,inhibited the increase of resipiration rate and cellulose content of common bean in Guiyang city,decreased the peak hardness and protein content of common bean,and thus inhibited the increase of decay rate and weight loss rate of fresh common bean during storage,which were 36.44%and 24.20%lower than the control after 15 days of storage,respectively.In conclusion,6-BA can delay the yellowing and fibrosis of common bean and maintain better edible quality,but its mechanism still needs to be further studied.