酸处理对蚕豆保鲜的效果

褐变是导致蚕豆种子品质下降和限制贮藏期的主要因素。本实验研究了两种酸处理对蚕豆在1℃贮藏期间生理变化、褐变及品质影响。结果表明,采用0.2%柠檬酸或0.1%抗坏血酸处理都可抑制蚕豆的呼吸强度、PPO活性和蒸腾失水,延缓膜脂过氧化产物MDA含量和褐变度的上升及叶绿素和Vc含量的下降,从而起到延缓衰老、减轻褐变和延长贮藏期的作用。但3周后,0.1%抗坏血酸处理失去防褐变的作用,这可能与其自身的氧化耗尽有关。

Browning is the main factor limiting postharvest shelf life of broadbean seeds and reduces quality of the seeds.In this experiment,the effects of two acids treatments on some physiolog ical indices,browning and quality chang es of broadbean seeds during storag e at 1℃were investig ated.The results indicated that treatment with0.2%citric acid or 0.1%ascorbic acid inhibited the respiratory rate,PPO activity and water loss and retarded the increases of MDA content,lowered down browning index and checked the decreases of Vc and chlorophyll contents,thereby delayed the senescence process,inhibited tissue browning and prolong ed storag e life.After 3weeks storag e at 1℃,however,0.1%ascorbic acid lost it's protection ag ainst browning ,because ascorbic acid was used up.