摘要
研究了菜用大豆采后在 1,6和 12℃下主要衰老和品质指标的变化。结果表明 ,菜用大豆在采后前 30d豆荚叶绿素和豆粒维生素C与还原糖含量迅速下降 ,豆荚失水率、膜透性和丙二醛含量上升较快 ,30d后豆荚腐烂迅速增加。低温能抑制豆荚贮藏期间的呼吸强度和蒸腾失水 ,保持较低的膜透性、MDA含量和较高的叶绿素、维生素C及还原糖含量 ,从而延缓豆荚的衰老和品质下降 ,延长贮藏寿命。
The effects of different temperatures (1,6 and 12 ℃) on physiological and quality changes in vegetable soybean during storage were investigated.The chlorophyll,Vit C and reducing sugar contents decreased while the weight loss,membrane permeability and MDA content increased rapidly during the first 30 days of storage,followed by a rapid increase in decay index during the later days of storage.Low temperature inhibited the respiratory rate,weight loss and decay incidence and maintained lower levels of membrane permeability and MDA content but higher chlorophyll,Vit C and reducing sugar contents,thereby delayed the senescence process and quality loss and prolonged storage life of vegetable soybean.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
2003年第1期114-116,共3页
Journal of Nanjing Agricultural University
关键词
贮藏温度
菜用大豆
采后生理
品质变化
vegetable soybean(Glycine max)
postharvest physiology
quality
storage temperature
