摘要
为探明贮藏过程中温度对豇豆保鲜效果的影响,研究了温度与豇豆在贮藏过程中的外观变化及其生理指标变化的关系。结果表明:豇豆豆荚在室温(30℃～35℃)下的贮藏寿命为4d。低温(10℃)贮藏能够降低豇豆豆荚的水分散失,减缓豆荚中VC和叶绿素含量的下降,抑制其呼吸速率,维持豆荚细胞膜的完整性,使豇豆的贮藏寿命延长到12d。
In order to explore the effect of temperature on its preservation during postharvest storage, the relationship between temperature, the shape, physiological changes of Vigna sinensis were investigated. The results showed that： the storage longevity of Vigna sinensis fruits was 4 days at room temperature （30 ℃-35 ℃ ）.At cold-storage treatment （ 10 ℃ ）the total moisture of Vigna sinensis fruit were well maintained, the content of vitamin C, chlorophyll, rates of respiration decreased, and increase in cell membrane permeability were significantly maintained, which prolonged storage longevity to 12 days.
出处
《食品研究与开发》
CAS
北大核心
2008年第2期146-148,共3页
Food Research and Development
关键词
豇豆
温度
保鲜
Vigna sinensis
temperature
preservation
