运输条件对鲜食青棒豆货架期品质的影响

摘要

The effects of temperature and time on storage quality (rotting rate,weightlessness rate,hardness,soluble solids,respiration rate,protein,ascorbic acid,cellulose and color) of fresh common bean (Phaseolus vulgaris L.) Cv.Guiyang-Qingbangdou were studied.The results showed that transportation at low temperature could significantly reduce the increase of the decay rat,weight loss and cellulose content of fresh common bean (p ＜ 0.05).However,the hardness,a * and b * of fresh common bean remained remarkably at the 8 days shelf when transport at 25 ℃ (p ＜ 0.05).The decay rate,weight loss and respiration rate of fresh common bean showed a significant upward trend with the increase of transportation time during shelf (p＜0.05),and the TSS,a* and b* of fresh common bean showed a significant downward trend with the increase of transportation time during shelf(p ＜ 0.05).To sum up,the common bean (Phaseolus vulgaris L.)Cv.Guiyang-Qingbangdou is suitable for 25 ℃ and short time transportation,and the use of preservatives should be used in long distance transportation.%本文以贵阳青棒豆为试材,研究不同运输温度和时间对其贮藏品质(腐烂率、失重率、硬度、可溶性固形物、呼吸速率、蛋白质、抗坏血酸、纤维素及色泽)的影响.结果显示:低温运输能够显著延缓鲜食青棒豆的腐烂率、失重率和纤维素含量的增加(p＜0.05),然而25℃下运输后货架8d时仍然能显著维持鲜食青棒豆硬度、a*和b*的稳定;鲜食青棒豆货架期腐烂率、失重率和呼吸速率随运输时间增加呈显著上升趋势(p＜0.05),鲜食青棒豆货架期TSS、a*和b*随运输时间增加呈显著下降趋势(p＜0.05).综上所述,鲜食贵阳青棒豆仅适合于25℃下短时运输,长距离运输时应结合保鲜剂使用.