Effects of Different Storage Temperature on the Content of Three Nutrients in Postharvest Vegetable Soybean
[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.
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