贮藏温度对鲜毛豆贮藏期品质的影响  

Influence of Storage Temperature on the Qualities of Fresh Soybeans during Storage

作　　者：梁钻好 林华兴 陈海强[1,2] 梁凤雪 余铭 LIANG Zuanhao;LIN Huaxing;CHEN Haiqiang;LIANG Fengxue;YU Ming(Yangjiang Polytechnic,Yangjiang 529566,China;Engineering Technology Research Center of Low Temperature Food Pocessing of Guangdong Provice,Yangjiang 529566,China;Yangxi Lüyuan Modern Agriculture Development Co.,Ltd.,Yangjiang 529500,China)

机构地区：[1]阳江职业技术学院,广东阳江529566 [2]广东省食品低温加工工程技术研究中心,广东阳江529566 [3]阳西县绿苑现代农业开发有限公司,广东阳江529500

出　　处：《食品工业科技》2023年第19期382-389,共8页Science and Technology of Food Industry

基　　金：广东省普通高校创新团队项目(自然科学)(2020KCXTD054);广东省教育厅普通高校重点科研平台(2021GCZX017);阳江市阳西县科技计划项目(西工信通[2020]72号)。

摘　　要：探究贮藏温度对鲜毛豆贮藏期品质的影响,并确定鲜毛豆的最佳贮藏温度。分别采用1、5、9、13℃贮藏鲜毛豆,监测贮藏期间鲜毛豆的感官指标(失重率、硬度、褐变指数指数、亮度L、红绿值a、黄蓝值b)、营养指标(可溶性蛋白含量、总糖含量、还原糖含量)和生理指标(呼吸强度、丙二醛含量),并对指标进行相关性分析,采用主成分分析法确定最佳贮藏温度。结果表明:相比9℃和13℃的贮藏温度,1℃和5℃的低温贮藏显著(P<0.05)有利于减少鲜毛豆的失重率,延缓褐变,保持色泽,维持适宜的软硬度,保持可溶性蛋白、总糖和还原糖含量的相对平稳,贮藏15 d后仍保留食用价值;而9℃和13℃的鲜毛豆贮藏时间不宜超过9~12 d。1℃贮藏的鲜毛豆丙二醛开始积累时间延迟,贮藏15 d的积累量(仅增加了1倍)远小于其它三个贮藏温度的,在恢复室温时仍保持鲜豆40%的呼吸强度。相关性分析表明,鲜毛豆的感官指标、营养指标和生理指标之间密切相关。PCA分析表明,4个贮藏温度中,以1℃贮藏的保鲜效果最佳,5℃次之。The aim of this study was to investigate the influence of storage temperature on the qualities of fresh soybeans during storage and to determine the optimum storage temperature for fresh soybeans.Fresh soybeans were stored at 1,5,9 and 13℃.During storage,the sensory indicators(weight loss rate,hardness,browning index,brightness,red-green value and yellow-blue value),nutritional indicators(soluble protein content,total sugar content and reducing sugar content)and physiological indicators(respiration intensity and malondialdehyde content)of fresh soybeans were monitored,and the correlation analysis of these indicators was carried out.Finally,the optimal storage temperature was determined by principal component analysis.The results showed that compared with the storage temperatures of 9℃and 13℃,1℃and 5℃low storage temperature were significantly conducive to reducing the weight loss rate,delaying the browning,maintaining the colours,keeping the appropriate hardness,holding the contents of soluble protein,total sugar and reducing sugar of fresh soybeans relatively stable.And after 15 days of storage,it still retained its edible value.While the storage time of fresh soybeans stored at 9℃and 13℃shall not exceed 9~12 days.The start time of malondialdehyde accumulation was delayed in fresh soybeans stored at 1℃.Its accumulation amount(only twice that of the fresh samples)was much lower than that in the other three storage temperatures after 15 days of storage.Meanwhile,its respiration intensity remained at 40%when the fresh soybeans were returned to room temperature.Correlation analysis showed that the sensory index,nutritional index and physiological index were closely related.PCA analysis showed that among the four storage temperatures,1℃had the best freshness preservation effect,followed by 5℃.

关 键 词：毛豆 贮藏温度 品质 相关性分析 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]