不同贮藏温度对采后菜用大豆3种营养物质含量的影响
Effects of Different Storage Temperature on the Content of Three Nutrients in Postharvest Vegetable Soybean
钟文娟 1石盛佳 1陈四维 1宫勋 2戢沛城 1牟方生1
作者信息
- 1. 四川省农业科学院 经济作物研究所,四川 成都 610300
- 2. 宜宾市农业农村局,四川 宜宾 644099
- 折叠
摘要
[目的]探明不同贮藏温度条件下菜用大豆中蔗糖、蛋白质和维生素C(VC)3种营养物质含量的变化规律,为菜用大豆贮藏保鲜和加工提供理论依据.[方法]在 4℃(低温)和-20℃(速冻)贮藏条件下,分别于 0 d、5 d、10 d测定川鲜豆 1号、川豆 155和川鲜豆 2号 3个菜用大豆品种的蔗糖、蛋白质含量,在-20℃(速冻)和-70℃(超低温)贮藏条件下,分别于 0 d、15 d、30 d、45 d、60 d、90 d测定 3个菜用大豆品种的VC含量.[结果]4℃和-20℃贮藏,3个菜用大豆品种蔗糖含量随时间延长呈下降趋势,2种贮藏温度下蔗糖含量差异显著.4℃贮藏,蔗糖含量前5d下降缓慢,5～10 d急剧下降,损失率为50.8%～60.9%;-20℃贮藏,蔗糖含量下降较缓慢,5～10 d损失率低于 10%,-20℃贮藏可显著抑制采后大豆蔗糖含量的下降.蛋白质含量在 4℃贮藏 10d内呈上升趋势,-20℃贮藏 10d内小幅下降,4℃贮藏的蛋白质含量均显著高于-20℃贮藏,-20℃贮藏抑制采后菜用大豆蛋白质的合成.VC含量在-20℃和-70℃贮藏 90d内随时间延长而逐渐下降,下降幅度较缓,均小于 10%.[结论]-20℃贮藏条件下菜用大豆蔗糖、蛋白质和VC含量变化较小,宜作为菜用大豆采后短期保鲜贮藏方式.
Abstract
[Objective]The change rules of sucrose,protein and vitamin C(VC)contents of vegetable soybean under different storage conditions were explored,which provided theoretical basis for storage,preservation and processing of vegetable soybean.[Method]Under the storage conditions of 4℃(low temperature)and-20℃(quick-frozen),the sucrose and protein content of Chuanxiandou 1,Chuandou 155 and Chuanxiandou 2 were determined on the 0 day,5th day and 10th day.Under the storage conditions of-20℃(quick-frozen)and-70℃(ultra-low temperature),the Vc content of Chuanxiandou 1,Chuandou 155 and Chuanxiandou 2 were determined on the 0 day,15th day,30th day,45th day,60th day and 90th day.[Result]The sucrose content of the three vegetable soybean varieties decreased with time when preserved at 4℃and-20℃,and the sucrose showed significant difference at the two storage temperature.Under the storage condition of 4℃,the sucrose content decreased in first five days,and then rapidly decreased from 5th day to 10th day,with the loss rates of 50.8%—60.9%.When stored at-20℃,the sucrose content decreased slowly,and the loss rates from 5th day to 10th day were lower than 10%.The storage condition of-20℃could significantly inhibit the decline of sucrose content of postharvest soybean.The protein content increased in 10 days when stored at 4℃,while slightly decreased in 10 days when stored at-20℃.The protein content of soybean preserved at 4℃was significantly higher than that stored at-20℃.The storage condition of-20℃inhibited the protein synthesis of postharvest vegetable soybean.The Vc content decreased gradually with time when stored at-20℃and-70℃in 90 days,but the decline ranges were slower,which were all lower than 10%.[Conclusion]The sucrose,protein and VC contents of vegetable soybean change little under the storage condition of-20°C,which is suitable for the short-term storage method for postharvest vegetable soybean.
关键词
菜用大豆/营养物质/蔗糖/蛋白质/VC/贮藏/保鲜Key words
vegetable soybean/nutrients/sucrose/protein/VC/storage/preservation引用本文复制引用
基金项目
四川省科技厅应用基础研究项目(2019YJ0599)
四川省育种攻关项目(2021YFYZ0018)
四川省财政自主创新项目(2022ZZCX081)
出版年
2024
国家科技期刊平台
NSTL
万方数据