安徽农业科学Issue(12)：7395-7397,3.
不同贮藏温度对豇豆采后生理和食用品质的影响
Effect of Different Storage Temperature on the Post-harvest Quality of Cowpea
于珊珊1
作者信息
- 1. 阿克苏职业技术学院,新疆阿克苏843000
- 折叠
摘要
Abstract
Abstract [ Objective ] To discuss the besl storage temperature of cowpea to gude the practice of Btorage transportation. [ Method] The edible quality of cowpea respectively stored at the temperature of 3 ± 1, 8 ± 1, 12 ± 1 and 26 ±1 ℃ (room temperature) was studied. [ Result ] With the prolonged storage period, VC content in cowpea reduced, the cellulose content increased and the respiratory intensity enhanced. The change rate of VC content, cellulose content and respiratory intensity in the cowpea stored at 8 ± 1 ℃ was slower than that stored at other temperatures. [Conclusion] The cowpea could be stored at 8 ± 1 ℃ for 12 days without decay at all, the preservation effect is the best.关键词
豇豆/贮藏/呼吸/纤维素/维生素CKey words
Cowpea/ Storage/ Respiratory/ Cellulose/ Vitamin C分类
农业科技引用本文复制引用
于珊珊..不同贮藏温度对豇豆采后生理和食用品质的影响[J].安徽农业科学,2012,(12):7395-7397,3.
