Effects of Precooling Treatment on Physiological Characteristics of Post-harvest Cowpea  

预冷方式对豇豆采后生理特性的影响(英文)

作　　者：范林林[1] 高丽朴[1] 王清[1] 左进华[1] 史君彦[1] 吴洁[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心/果蔬农产品保鲜与加工北京市重点实验室/农业部华北地区园艺作物生物学与种质创制重点实验室/农业部都市农业(北方)重点实验室,北京100097

出　　处：《Agricultural Science & Technology》2016年第3期518-522,538,共6页农业科学与技术（英文版）

基　　金：Supported by National Staple Vegetable Industrial Technology System(CARS-25);Research and Demonstration Project for Horticultural Crop Eco-efficient Production Technology in Non-arable Lands in Northwest China(201203095);Youth Foundation of Beijing Academy of Agriculture and Forestry Sciences(201404)~~

摘　　要：This study aimed to investigate the effects of different precooling treatments（0 ℃ ice water, 4 ℃ cold water and 4 ℃ refrigerator） on the physiological characteristics of post-harvest cowpea. The results showed that precooling treatments could effectively maintain the sensory quality and slow the loss of nutrients of cowpea. Among the treatments, cold water precooling showed the best freshkeeping effect on post-harvest cowpea. It slowed the decline of sensory quality of post-harvest cowpea, inhibited the increase of weight loss rate, ethylene release amount, relative conductivity and malondialdehyde（MDA） content, and the degradation of total soluble solids（TSS）, vitamin C, chlorophyll and soluble protein, and improved the activities of catalase（CAT） and peroxidase（POD）.以豇豆为试材,研究了不同预冷方式(0℃冰水预冷、4℃冷水预冷及4℃冷库预冷)对豇豆采后生理特性的影响。结果表明:预冷处理可有效维持豇豆的感官品质、延缓营养物质含量的下降,其中,冷水预冷对豇豆的保鲜效果最佳,减缓了豇豆感官品质的下降,抑制了失重率、乙烯释放量、相对电导率和丙二醛含量的上升,以及可溶性固形物(TSS)、维生素C、叶绿素、可溶性蛋白质的降解,提高了过氧化氢酶(Catalase,CAT)、过氧化物酶(Peroxidase,POD)的活性。

关 键 词：COWPEA Ice water precooling Cold water precooling ETHYLENE CHLOROPHYLL 

分 类 号：S643.4[农业科学—蔬菜学]