9个鲜食蚕豆品种低温保鲜比较试验  

Comparative Test of Low Temperature Preservation of Nine Fresh Broad Bean

作　　者：庄应强[1] 费伟英[1] 屠娟丽[1] 吴殿星[2] 

机构地区：[1]嘉兴职业技术学院,浙江嘉兴314036 [2]浙江大学农业与生物技术学院,浙江杭州310029

出　　处：《安徽农学通报》2014年第24期130-131,共2页Anhui Agricultural Science Bulletin

基　　金：浙江省科技厅公益技术研究农业项目(2012C22030);嘉兴市科技计划项目(2012AZ1011)

摘　　要：以苏蚕2号、海门大青皮、上虞田鸡青、美国蚕豆、陵西一寸、通鲜6号、日本大白皮、慈溪大白蚕以及自主研制新品系(长荚型蚕豆)共9个鲜食蚕豆品种为试材,进行低温保鲜比较试验。结果表明:以豆荚形式贮藏,以上虞田鸡青的保鲜效果最好,慈溪大白蚕、日本大白皮和长荚型蚕豆等3个品种次之,以2℃贮藏28d为宜。以豆粒形式贮藏,日本大白皮和慈溪大白蚕等2个品种保鲜效果最好,以2℃贮藏21d为宜。By comparing nine fresh broad bean cultivars,Sucan No.2,Haimen Daqingpi,Shangyu Tianjiqing, American Horsebean,Lingxi Yicun,Tongxian No.6,Japanese Dabaipi,Cixi Dabaican,independent developed new line（long pod broad bean）,as experimental materials to conduct low temperature preservation test. The results indicated that：in terms of pod storage,Shangyu Tianjiqing kept the best preservation effect,Cixi Dabaican,Japanese Dabaipi and long pod broad bean took the second place under the storage conditions of 2℃ and 28 days;in terms of peeled-bean storage,Japanese Dabaipi and Cixi Dabaican preserved the best under the storage conditions of 2℃ and 21 days.

关 键 词：鲜食蚕豆 低温贮藏 比较试验 

分 类 号：S52[农业科学—作物学]