不同温度下微孔膜包装青毛豆的保鲜效果研究  

Research of micro- perforated plastic film storage performance of green soybean at different temperature

作　　者：荆红彭 张旭[2] 关文强[1] 莫家琪 伍新龄 赵菲[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134 [2]天津市农作物研究所,天津300384

出　　处：《食品工业科技》2015年第3期335-339,344,共6页Science and Technology of Food Industry

基　　金：天津市农作物研究所所长基金重点项目(2013005);"十二五"农村领域国家科技计划(2011BAD24B01-1)

摘　　要：为减少青毛豆采后物流中的损失，提供青毛豆的保鲜新方法。本文以青毛豆为原料，研究了在0、4、9℃贮藏条件下，结合微孔膜包装对青毛豆贮藏过程中品质变化和保鲜效果的影响。结果表明：不同温度下微孔膜包装的青毛豆贮藏时间显著不同，随着温度的降低，青毛豆的腐烂率和失重率逐渐减少，贮藏质量明显提高，青毛豆保鲜时间显著延长。低温条件下，豆粒会保持较低的膜透性与MDA含量，可溶性蛋白质含量减少缓慢，叶绿素含量升高。不同温度下贮藏过程中青毛豆微孔膜包装内0：最低为17％，CO2为1．15％～4．53％，在此条件下的青毛豆未出现明显失水和气体伤害症状。A new method of green soybean storage was investigated so as to reduce the postharvest loss in logistics.The effect of different temperatures （0,4,9℃）on the material quality and storage performance were studied using micro-perforated plastic film as green soybean＇ s package in this research.The results indicated that the storage time was significantly varied at different temperature. The rotting and weight loss rates decreased gradually with respect to a lower temperature,thus a higher storage quality and longer storage time.Under a low temperature,the soybeans were kept at a relatively low membrane permeability and MDA content, meanwhile the decrement in soluble protein was slower and the content of chlorophyll increased. During the storage process, the minimum oxygen content was as low as 17% in the micro-perforated plastic film package with 1.15%-4.53% for carbon dioxide, under such condition, no obvious water loss and gas injury were observed on the soybeans.

关 键 词：青毛豆 保鲜 贮藏温度 微孔膜包装 

分 类 号：TS205.7[轻工技术与工程—食品科学]