不同贮藏温度对采后菜用大豆3种营养物质含量的影响  

Effects of Different Storage Temperature on the Content of Three Nutrients in Postharvest Vegetable Soybean

作　　者：钟文娟[1] 石盛佳 陈四维 宫勋 戢沛城[1] 牟方生[1] ZHONG Wenjuan;SHI Shengjia;CHEN Siwei;GONG Xun;JI Peicheng;MU Fangsheng(Industrial Crop Research Institute,Sichuan Academy of Agricultural Sciences,Chengdu,Sichuan 610300;Yibin Municipal Agricultural and Rural Bureau,Yibin,Sichuan 644099,China)

机构地区：[1]四川省农业科学院经济作物研究所,四川成都610300 [2]宜宾市农业农村局,四川宜宾644099

出　　处：《贵州农业科学》2024年第6期96-102,共7页Guizhou Agricultural Sciences

基　　金：四川省科技厅应用基础研究项目(2019YJ0599);四川省育种攻关项目(2021YFYZ0018);四川省财政自主创新项目(2022ZZCX081)。

摘　　要：【目的】探明不同贮藏温度条件下菜用大豆中蔗糖、蛋白质和维生素C(V_(C))3种营养物质含量的变化规律,为菜用大豆贮藏保鲜和加工提供理论依据。【方法】在4℃(低温)和-20℃(速冻)贮藏条件下,分别于0 d、5 d、10 d测定川鲜豆1号、川豆155和川鲜豆2号3个菜用大豆品种的蔗糖、蛋白质含量,在-20℃(速冻)和-70℃(超低温)贮藏条件下,分别于0 d、15 d、30 d、45 d、60 d、90 d测定3个菜用大豆品种的V_(C)含量。【结果】4℃和-20℃贮藏,3个菜用大豆品种蔗糖含量随时间延长呈下降趋势,2种贮藏温度下蔗糖含量差异显著。4℃贮藏,蔗糖含量前5 d下降缓慢,5~10 d急剧下降,损失率为50.8%~60.9%;-20℃贮藏,蔗糖含量下降较缓慢,5~10 d损失率低于10%,-20℃贮藏可显著抑制采后大豆蔗糖含量的下降。蛋白质含量在4℃贮藏10 d内呈上升趋势,-20℃贮藏10 d内小幅下降,4℃贮藏的蛋白质含量均显著高于-20℃贮藏,-20℃贮藏抑制采后菜用大豆蛋白质的合成。V_(C)含量在-20℃和-70℃贮藏90 d内随时间延长而逐渐下降,下降幅度较缓,均小于10%。【结论】-20℃贮藏条件下菜用大豆蔗糖、蛋白质和V_(C)含量变化较小,宜作为菜用大豆采后短期保鲜贮藏方式。【Objective】The change rules of sucrose,protein and vitamin C(V_(C))contents of vegetable soybean under different storage conditions were explored,which provided theoretical basis for storage,preservation and processing of vegetable soybean.【Method】Under the storage conditions of 4℃(low temperature)and-20℃(quick-frozen),the sucrose and protein content of Chuanxiandou 1,Chuandou 155 and Chuanxiandou 2 were determined on the 0 day,5th day and 10th day.Under the storage conditions of-20℃(quick-frozen)and-70℃(ultra-low temperature),the V_(c)content of Chuanxiandou 1,Chuandou 155 and Chuanxiandou 2 were determined on the 0 day,15th day,30th day,45th day,60th day and 90th day.【Result】The sucrose content of the three vegetable soybean varieties decreased with time when preserved at 4℃and-20℃,and the sucrose showed significant difference at the two storage temperature.Under the storage condition of 4℃,the sucrose content decreased in first five days,and then rapidly decreased from 5th day to 10th day,with the loss rates of 50.8%—60.9%.When stored at-20℃,the sucrose content decreased slowly,and the loss rates from 5th day to 10th day were lower than 10%.The storage condition of-20℃could significantly inhibit the decline of sucrose content of postharvest soybean.The protein content increased in 10 days when stored at 4℃,while slightly decreased in 10 days when stored at-20℃.The protein content of soybean preserved at 4℃was significantly higher than that stored at-20℃.The storage condition of-20℃inhibited the protein synthesis of postharvest vegetable soybean.The V_(c)content decreased gradually with time when stored at-20℃and-70℃in 90 days,but the decline ranges were slower,which were all lower than 10%.【Conclusion】The sucrose,protein and V_(C)contents of vegetable soybean change little under the storage condition of-20°C,which is suitable for the short-term storage method for postharvest vegetable soybean.

关 键 词：菜用大豆 营养物质 蔗糖 蛋白质 VC 贮藏 保鲜 

分 类 号：S643[农业科学—蔬菜学]