低温贮藏下五种油豆角的生理变化  

Changes of Storage Characteristics and Quality of Phaseolus vulgaris L. var. chinensis Hort. for Different Cultivars under Microtherm

作　　者：李成雁[1] 张婷[1] 郭牧[2] 詹云[2] 李凤兰[1] 胡国富[1,2] 

机构地区：[1]东北农业大学生命科学学院,黑龙江哈尔滨150030 [2]黑龙江省农业科学院园艺分院,黑龙江哈尔滨150069

出　　处：《作物杂志》2011年第1期83-86,共4页Crops

基　　金：东北农业大学211人才专项;黑龙江省博士后启动基金项目(LRB07-37)

摘　　要：以龙三油豆、龙四油豆、榆树油豆、紫花油豆和将军油豆为材料,分析了在低温条件下贮藏0~15d,不同油豆角品种的纤维素、维生素C、叶绿素、丙二醛（MDA）、蛋白质以及还原糖的变化情况。结果表明,不同品种的油豆角耐贮性和品质变化存在较大差异。紫花油豆和将军油豆的贮藏时间为10d,超过10d以后,纤维素和MDA含量迅速上升;龙三油豆和榆树油豆的贮藏时间为5d,超过5d后,纤维素和MDA含量上升幅度比较大;龙四油豆为不耐贮藏品种,贮藏0~5d其MDA含量迅速上升。Five cultivars（Longsan,Longsi,Yushu,Zihua,Jiangjun） of Phaseolus vulgaris L.var.chinensis Hort.were used to analyze changes of physiological（fibrin,Vc,chlorophyll,MDA,soluble protein and reducing sugar） characteristics under the condition of microtherm.The results showed that there were significant differences in storability and quality of the five cultivars.The storage duration of Zihua and Jiangjun was 10d and fibrin and MDA increased rapidly after 10d.The storage duration of Longsan and Yushu was 5d and fibrin and MDA increased rapidly after 5d.Longsi could not be stored since MDA increased rapidly after storage.

关 键 词：油豆角 低温贮藏 品质变化 

分 类 号：S643.9[农业科学—蔬菜学]