摘要
研究表明,采后豇豆在贮藏期间失水严重,硬度迅速下降;呼吸速率缓慢上升,呼吸高峰出现在第4天;果肉细胞膜透性在采后初期变化缓慢,后期急剧上升;豆荚叶绿素、可溶性固形物、蛋白质和维生素C的含量一直呈下降趋势,而豆荚有机酸的含量则上升,室温贮藏4 d后豇豆的商业品质迅速下降。
During postharvest storage of Vigna sinensis fruit, the mositure of the fruits seriously lost, the degree of hardness decreased quickly and the breathing rose quickly. The breathing peak emerged in the fourth day of storage at ambient temperature. The cell membrane permeability had changed slowly at first and then evidently descended. The content of chlorophyll,TSS,protein and vitamin C decreased,but the level of organic acid rose. It is concluded that after 4 days＇ storage at room temperature, the commercial quality of Vigna sinensis fruits descented quickly.
出处
《安徽农业科学》
CAS
北大核心
2006年第10期2109-2110,共2页
Journal of Anhui Agricultural Sciences
关键词
豇豆
贮藏
商业品质
生理变化
Vigna sinensis
Storage
Commercial quality
Physiological change
