预冷方式对豇豆采后生理特性的影响

摘要

This study aimed to investigate the effects of different precooling treat-ments (0 ℃ ice water, 4 ℃ cold water and 4 ℃ refrigerator) on the physiological characteristics of post-harvest cowpea. The results showed that precooling treat-ments could effectively maintain the sensory quality and slow the loss of nutrients of cowpea. Among the treatments, cold water precooling showed the best fresh-keeping 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 degrada-tion of total soluble solids (TSS), vitamin C, chlorophyl and soluble protein, and im-proved 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。