摘要
为探寻黄金勾豆角(Phaseolus vulgaris L.)最佳的贮藏温度,将其分别置于(0±1)、(8±1)、(16±1)、(24±1)℃下,测定不同温度的呼吸强度、失重率、抗坏血酸含量、可溶性糖含量、多酚氧化酶活性、过氧化物酶活性、丙二醛含量,并进行感官评价。结果表明,低温即(0±1)℃和(8±1)℃时,可延缓呼吸高峰的出现时间,对抗坏血酸含量、可溶性糖含量的下降有减缓效果,对多酚氧化酶活性、过氧化物酶活性、丙二醛含量也起到了积极的抑制作用。(16±1)℃较(0±1)℃条件下贮藏相比,贮藏结果较差。其中(0±1)℃的黄金勾豆角于21 d发生冷害,(24±1)℃于15 d时彻底丧失商品率,故确定最佳贮藏温度为(8±1)℃。
This paper describes research into the best storage temperature for golden hook beans(Phaseolus vulgaris L.). Organism samples were placed at(0±1),(8±1),(16±1)℃ and(24±1)℃ and respiratory intensity,weight loss rate,ascorbic acid contents,soluble sugar contents,phenol oxidase activity,peroxidase activity and malondialdehyde contents were assessed. Sensory evaluations were also performed contents. Low temperatures,namely(0±1)℃ and(8±1)℃,were shown to delay the appearance time of the respiratory peak,and reduced the rate of decrease of ascorbic acid and soluble sugar contents. Low temperatures also exerted an inhibitory effect on polyphenol oxidase,peroxidase activity and malondialdehyde contents. The change of storage at(16±1)℃ was worse than that at(0±1)℃. The lowest temperature(0±1)℃ will cause chilling injury to golden hook beans within 21 d. At(24±1)℃,golden hook beans completely loses its commodity value in 15 d. Indicating that(8±1)℃ was the optimal storage temperature.
作者
王春阳
鲍程
陈昊聪
谢春阳
WANG Chun-yang;BAO Cheng;CHEN Hao-cong;XIE Chun-yang(Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第1期60-66,共7页
Food Research and Development
关键词
黄金勾
豆角
温度
贮藏特性
营养品质
golden hook
beans
temperature
storage characteristics
nutritional quality
