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投稿时间：2019-04-17
投稿时间：2019-04-17
中文摘要: 以贵阳青棒豆为试材，研究3 种保鲜剂对其贮藏品质的影响。结果表明：除二氧化氯缓释保鲜剂浓度过高加快腐烂外，涂膜处理和大蒜精油缓释保鲜剂均能显著抑制贵阳青棒豆腐烂率的增加；3 种保鲜剂处理均能显著抑制失重率增加，贮藏5 d 时3 种保鲜剂对贵阳青棒豆的呼吸速率影响不显著，贮藏10、15 d 时3 种保鲜剂处理均促进呼吸速率；3 种保鲜剂处理均显著抑制纤维素的增加，维持豆荚的L*和a*；天然固体保鲜剂有效抑制可溶性固形物含量（total soluble solid，TSS）、抗坏血酸的增加。其中，天然固体保鲜剂对贵阳青棒豆具有较好的保鲜效果。
Abstract:The effects of three preservatives on quality of fresh common bean （Phaseolus vulgaris L.）Cv.Guiyang-Qingbangdou were investigated.The results showed that except that the concentration of chlorine dioxide slow-release preservative was too high to accelerate decay，coating treatment and natural solid preservative could significantly inhibit the increase of rot rate of common bean.Three preservatives could significantly inhibit the increase of weight loss.The effects of three preservatives on the respiratory rate of common bean were not significantly at 5 days of storage，the respiration rate of common bean was promoted at 10 and 15 days of storage.Three preservatives significantly inhibited the increase of cellulose，and maintained the L* and a*.Natural solid preservatives effectively inhibited the increase of total soluble solid （TSS）and ascorbic acid.Therefore，natural solid preservatives had better effect on Guiyang-Qingbangdou.
keywords: common bean coating treatment chlorine dioxide natural solid preservatives storage quality
文章编号：201919002 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（31601798）；贵阳市科技局贵阳学院专项资金资助项目（GYU-KYZ[2019～2020]PT 10-01）；贵阳市科技局资助“贵州省果品加工工程技术中心”和“贵州省果品加工、贮藏与安全协同创新中心”建设项目
| 作者 | 单位 |
| 汪莉蓉，谢国芳，陈瑶，张萍，谭书明 | 1.贵州省果品加工工程技术研究中心，贵阳学院食品与制药工程学院，贵州贵阳550005；2.贵州医科大学神奇民族医药学院，贵州贵阳550005；3．贵州大学生命科学学院，贵州贵阳550025 |
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