食品与发酵工业 >

2020 , Vol. 46 >Issue 5: 248 - 254

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022448

贮运与保鲜

不同保鲜处理对豇豆贮藏品质的影响

  • 李昌宝 ,
  • 辛明 ,
  • 孙宇 ,
  • 孙健 ,
  • 李丽 ,
  • 何雪梅 ,
  • 盛金凤 ,
  • 李杰民 ,
  • 唐雅园
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  • 1(广西壮族自治区农业科学院,农产品加工研究所,广西 南宁,530007)
    2(广西果蔬贮藏与加工新技术重点实验室,广西 南宁,530007)
硕士,副研究员(孙健研究员为通讯作者,E-mail:jiansun@gxaas.net)

收稿日期: 2019-10-02

  网络出版日期: 2020-04-10

基金资助

广西科技重大专项(桂科AA17204042;桂科AA17204038);广西“八桂学者”专项经费([2016]21);广西农业科学院基本科研业务费项目(桂农科2018YT26;桂农科2018YM04,桂农科2018YT27);2014年国家中组部“万人计划”青年拔尖人才项目(组厅字〔2015〕48号);中央引导地方科技发展专项资金(桂科ZY1949014);广西科技基地和人才专项(AD1911014)

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Effect of different fresh-keeping treatments on the storage quality of cowpeas

  • LI Changbao ,
  • XIN Ming ,
  • SUN Yu ,
  • SUN Jian ,
  • LI Li ,
  • HE Xuemei ,
  • Sheng Jinfeng ,
  • LI Jiemin ,
  • TANG Yayuan
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  • 1(Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China)
    2(Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning 530007, China)

Received date: 2019-10-02

  Online published: 2020-04-10

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摘要

以广西柳州地区所产的豇豆为原料,分别进行以下处理:茉莉酸甲酯熏蒸处理(MeJA处理组),乙醇熏蒸处理(ET处理组),1-甲基环丙烯熏蒸处理(1-MCP处理组)。对比分析不同保鲜处理对豇豆贮藏期间生理和营养指标的影响。结果表明,与空白对照(CK)组、ET处理组和1-MCP处理组相比,MeJA处理组显著降低豇豆的锈斑指数、呼吸强度、水溶性果胶含量、细胞膜相对渗透率和丙二醛含量,维持较高的原果胶含量。MeJA处理组的失重率、L*值、a*值、纤维素含量与1-MCP处理组无显著性差异,但显著高于CK组、ET处理组。故MeJA熏蒸是豇豆最佳保鲜方式,可以有效维持豇豆的贮藏品质,在豇豆采后保鲜上具有较好的应用前景。

关键词： 豇豆; 茉莉酸甲酯; 乙醇; 1-甲基环丙烯; 贮藏品质

本文引用格式

李昌宝 , 辛明 , 孙宇 , 孙健 , 李丽 , 何雪梅 , 盛金凤 , 李杰民 , 唐雅园 . 不同保鲜处理对豇豆贮藏品质的影响[J]. 食品与发酵工业, 2020 , 46(5) : 248 -254 . DOI: 10.13995/j.cnki.11-1802/ts.022448

Abstract

The study was carried out to screen the most suitable method for cowpeas preservation. The cowpeas from Liuzhou were used as the raw materials, and were treated as follows: methyl jasmonate fumigation treatment(MeJA treatment group), ethyl alcohol fumigation treatment(ET treatment group), and 1-methylcyclo-propene fumigation treatment(1-MCP treatment group). The effects of different fresh-keeping treatments on the physiological and nutritional indices in cowpeas during storage(25±1)℃ were determined. Results showed that the MeJA treatment group can significantly decrease the rusty spot index, respiration intensity, soluble pectin content, relative cell membrane permeability and MDA content of cowpeas, effectively sustain the protopectin content compared with the CK group, ET treatment group and 1-MCP treatment group. The weight loss rate, L* value, a* value and cellulose content of MeJA treatment group was not significantly different from that of the 1-MCP treatment group, but were significantly higher than those of CK group and ET treatment group. Therefore, MeJA fumigation treatment shows the optimal effect on maintaining the quality of cowpeas and it has a good application prospect in the preservation of cowpeas.

Key words： cowpea; methyle jasmonate; ethylalcohol; 1-methylcyclo-propene; storage quality

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