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以豇豆为试材,采用变温贮藏(T1:4℃贮藏1d+室温贮藏;T2:4℃贮藏2d+室温贮藏;T3:4℃贮藏3d+室温贮藏,D1:4℃贮藏1d+10℃贮藏1d+室温贮藏,D2:4℃贮藏2d+10℃贮藏1d+室温贮藏,D3:4℃贮藏3d+10℃贮藏1d+室温贮藏;对照:室温贮藏)的方法,研究其对豇豆采后生理特征的影响。结果表明:与对照相比,变温贮藏可有效延长豇豆贮藏的货架期,其中T3和D3处理可有效维持较好的感官品质、可溶性固形物含量和叶绿素含量,抑制丙二醛(MDA)含量的积累。同时,可维持较稳定的过氧化物酶(POD)、多酚氧化酶(PPO)、抗坏血酸过氧化物酶(APX)和过氧化氢酶(CAT)活性,抑制活性氧自由基的产生,减轻过氧化损伤。因此,变温贮藏处理可有效地保持采后豇豆较好的生理特性。
Taking cowpea as the test material and using variable temperature storage (T1: storage for 1d at 4 ℃ and room temperature storage; T2: storage for 4 days and storage for 2 days at room temperature; storage for 3 days at 4 ℃ and storage for 3 days at room temperature; storage for 1 day at 4 ℃ and storage for 1 day at 10 ℃ , D2: storage at 4 ℃ for 2d + storage at 10 ℃ for 1d + storage at room temperature, Storage at 3d: storage at 3d + 10 ℃ for 1d + storage at room temperature; control: storage at room temperature). The results showed that compared with the control, storage under variable temperature could effectively prolong the shelf life of cowpea. T3 and D3 treatments could effectively maintain good sensory quality, soluble solids content and chlorophyll content, and inhibit malondialdehyde (MDA) content accumulation. At the same time, the activities of peroxidase (POD), polyphenol oxidase (PPO), ascorbate peroxidase (APX) and catalase (CAT) Peroxidative damage. Therefore, the variable temperature storage treatment can effectively maintain the post-harvest cowpea better physiological characteristics.