食品与发酵工业2026，Vol.52Issue(7)：318-327,10.DOI:10.13995/j.cnki.11-1802/ts.043526
压差预冷对菜豆贮藏及货架期品质的影响
Effects of differential pressure pre-cooling on storage and shelf-life quality of kidney beans
摘要
Abstract
To investigate the effects of differential pressure pre-cooling on the storage and shelf-life quality of kidney beans.Using kid-ney beans as test materials,after differential pressure pre-cooling in a cold storage,the samples were respectively stored at(10±1)℃ in a cold storage for 18 d,and after simulated transportation for 48 h,placed on a 25 ℃ ambient shelf for 5 d to simulate sales,quality and physiological indices of kidney beans were measured at regular intervals.The results showed that,compared with cold storage pre-cooling,differential pressure pre-cooling significantly enhanced the cooling rate of kidney beans and maintained lower fruit temperature during transportation,inhibited the respiratory intensity and ethylene release rate of kidney beans during storage and shelf life,delayed the occur-rence of respiratory and ethylene release peaks,reduced the weight loss rate and decay rate,maintained higher hardness and soluble solid content,slowed down the increase in crude fiber content,improved the taste and texture,preserved better color and higher chlorophyll content,delayed chlorophyll degradation and darkening,decreased the relative electrical conductivity,malondialdehyde content,and li-poxygenase activity,alleviated the degree of membrane lipid peroxidation,better preserved membrane integrity,maintained high contents of antioxidant components such as total phenolics,flavonoids,and ascorbic acid,as well as the activities of catalase and ascorbic acid per-oxidase,inhibited peroxidase activity,improved the scavenging capacity of reactive oxygen species,and enhanced the antioxidant capacity of kidney beans.In conclusion,differential pressure pre-cooling can improve the storage and shelf-life quality of kidney beans,prolong their storage and shelf life,and demonstrates promising application prospects.关键词
压差预冷/菜豆/贮藏品质/货架品质Key words
differential pressure pre-cooling/kidney beans/storage quality/shelf-life quality引用本文复制引用
邓心昊,焦旋,李超,张晓宇,张立新..压差预冷对菜豆贮藏及货架期品质的影响[J].食品与发酵工业,2026,52(7):318-327,10.基金项目
山西省重点研发计划项目(202102140601017) （202102140601017）
山西农业大学科技创新提升工程项目(CXGC2023036) （CXGC2023036）
山西农业大学曲沃果蔬研究院预制菜博士工作站项目(2024CCY-15-2) （2024CCY-15-2）
山西农业大学横向科研项目(2024QT129) （2024QT129）
山西省现代农业产业技术体系建设项目(2025CYJSTX08-09) （2025CYJSTX08-09）
