作　　者： ; ; ; ; ; ;

机构地区： 南京农业大学食品科技学院

出　　处： 《农业工程学报》 2003年第4期197-200,共4页

摘　　要： 为探索热处理对食荚豌豆保鲜的效果 ,实验研究了 4 0℃ 2 0 min、4 0℃ 4 0 min和 5 0℃ 2 0 min热水处理对食荚豌豆在 1℃贮藏期间主要生理和品质变化的影响。结果表明 ,采用 4 0℃ 2 0 min和 4 0 min热水处理不仅可有效降低食荚豌豆腐烂的发生 ,同时还可显著抑制豆荚的呼吸强度和多酚氧化酶 (PPO)、过氧化物酶 (POD)及苯丙氨酸解氨酶 (PAL )活性 ,抑制豆荚丙二醛 (MDA)和木质素含量的上升及叶绿素和维生素 C含量的下降 ,从而起到延缓豆荚衰老和品质下降的作用 ,因而在食荚豌豆保鲜中具较好应用前景。 5 0℃ 2 0 min热水处理对延缓食荚豌豆衰老和保持品质无明显作用。 To explore the effectiveness of pre storage heat treatment on quality maintenance of edible podded pea (Pisum. sativum L. Var. Saccharatum), fresh harvested edible podded pea were dipped in water at either 40℃ for 20 min, 40 min or 50℃ for 20 min before stored at 1℃ for 6 weeks. The main physiological and quality parameters were monitored during storage at the intervals of one week. The results indicated that treatments at 40℃ for 20 min or 40 min not only reduced decay incidence, but also inhibited respiratory rate and the activities of polyphenol oxidase, peroxidase and phenylalanine ammonia lyase, maintained lower level of malondialdehyde and lignin contents and higher level of chlorophyll and Vitamin C contents, thereby delaying the senescence process and quality degradation. Therefore, these treatments have potential use in edible podded pea storage. Treatment at 50℃ for 20 min, however, had no beneficial effects on delaying senescence and maintaining quality in edible podded pea.

关 键 词： 食荚豌豆 热处理 贮藏 品质

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]