[1]范林林,高丽朴,王清,等.预冷方式对豇豆采后生理特性的影响[J].北方园艺,2015,39(17):115-119.[doi:10.11937/bfyy.201517030]
　FAN Linlin,GAO Lipu,WANG Qing,et al.Research on the Pre-cooling Treatment on Physiological Characteristics of Postharvest Cowpea[J].Northern Horticulture,2015,39(17):115-119.[doi:10.11937/bfyy.201517030]
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预冷方式对豇豆采后生理特性的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第39卷 期数: 2015年17 页码: 115-119 栏目: 出版日期: 2015-09-15
Title:
Research on the Pre-cooling Treatment on Physiological Characteristics of Postharvest Cowpea
作者:
范林林; 高丽朴; 王清; 左进华; 史君彦; 吴洁
（北京市农林科学院 蔬菜研究中心，果蔬农产品保鲜与加工北京市重点实验室，农业部华北地区园艺作物生物学与种质创制重点实验室，农业部都市农业（北方）重点实验室，北京 100097）
Author(s):
FAN Linlin; GAO Lipu; WANG Qing; ZUO Jinhua; SHI Junyan; WU Jie
（Beijing Vegetable Research Center，Beijing Academy of Agriculture and Forestry Sciences；Beijing Key Laboratory of Fruits and Vegetable Storage and Processing；Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China)，Ministry of Agriculture；Key Laboratory of Urban Agriculture (North)，Ministry of Agriculture，Beijing 100097）
关键词:
豇豆; 冰水预冷; 冷水预冷; 乙烯; 叶绿素
Keywords:
cowpea; ice water pre-cooling; cold water pre-cooling; ethylene; chlorophyll
DOI:
10.11937/bfyy.201517030
文献标志码:
A
摘要:
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。
Abstract:
Taking cowpea as test material，the effect of pre-cooling with 0℃ ice water，4℃ cold water and 4℃ refrigeratory on physiological characteristics of postharvest cowpea was investigated.The results showed that the pre-cooling with 4℃ cold water significantly maintained the sensory quality of cowpea，and inhibited the increase of weight loss rate，ethylene production，relative conductivity，MDA content，and reduced the degradation of TSS，vitamin C，chlorophyll and soluble protein.The activity antioxidant enzymes，including CAT and POD were inproved by pre-cooling treatment.

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备注/Memo

第一作者简介：范林林(1990-)，女，硕士研究生，研究方向为农产品贮藏加工与食品资源开发。E-mail：fanlinlin0418@163.com.责任作者：左进华(1982-)，男，博士，助理研究员，现主要从事农产品贮藏与加工等研究工作。E-mail：zuojinhua@126.com.基金项目：国家大宗蔬菜产业体系建设资助项目（CARS-25）；西北非耕地园艺作物生态高效生产技术研究与示范资助项目（201203095）；北京市农林科学院青年基金资助项目(201404)。

更新日期/Last Update: 2015-10-10