豆类的安全储存研究  

Study on Safe Storage of Legumes

作　　者：杨亚敏 王辉[1] YANG Yamin;WANG Hui(Hunan University of Chinese Medicine,Changsha 410006,China)

机构地区：[1]湖南中医药大学,湖南长沙410006

出　　处：《现代食品》2025年第5期124-126,共3页Modern Food

基　　金：湖南省教育厅科研课题(22A0245)。

摘　　要：本文深入剖析了豆类在储存过程中发生的质量变化,阐述了湿度、温度、虫害、气体成分和包装材料这些影响豆类储存的因素,提出了干燥处理、低温储存、气调储存和化学防治的措施,旨在为豆类的妥善储存提供坚实的科学依据以及具有实际操作价值的实践指导,以确保豆类在储存过程中的质量与安全。This article delves deeply into the quality changes that occur in legumes during storage,elaborating on the factors that affect legume storage,such as humidity,temperature,pests,gas composition,and packaging materials.It proposes measures including drying treatment,low-temperature storage,modified atmosphere storage,and chemical control,aiming to provide a solid scientific basis and practical operational guidance for the proper storage of legumes,ensuring their quality and safety during the storage process.

关 键 词：豆类 存储条件 质量变化 质量安全 

分 类 号：S565[农业科学—作物学]