鲜食菜豆采后贮藏保鲜技术研究进展
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摘要
鲜食菜豆鲜嫩肥厚、味道鲜美,是一种高蛋白质、高钾、高镁、低钠、低脂肪的蔬菜。然而,鲜食菜豆组织幼嫩、呼吸强度高,采后贮运期间极易发生营养损失和品质劣变,严重影响其食用品质和商品价值,从而限制了鲜食菜豆的消费。为了减少鲜食菜豆采后储运、物流环节中的损失,针对性开展鲜食菜豆采前、采摘及采后储运配套技术研发,有必要了解鲜食菜豆采后营养损失和品质劣变机理。为此,本文综述了鲜食菜豆采后衰老的影响因素及其保鲜技术,对鲜食菜豆采后品质劣变及其控制技术进行展望,旨在为鲜食菜豆贮藏保鲜及物流技术研究提供参考。
Fresh common bean is fresh and thick,delicious,it is a kind of vegetable with high protein,high potassium,high magnesium,low sodium,and low fat. However,the food quality and commodity value were seriously affected due to nutritional loss and deterioration of fresh common bean during postharvest storage and transportation,and the consumption of fresh common bean is limited the fresh common beans are young and high in the respiration rate. Therefore,the quality deterioration,influencing factors and preservation technology of fresh common bean are summarized. The quality deterioration and control technology of fresh common bean in future are prospected,and expects to provide some information for storage and preservation and logistics technology of fresh common bean.
Fresh common bean is fresh and thick,delicious,it is a kind of vegetable with high protein,high potassium,high magnesium,low sodium,and low fat. However,the food quality and commodity value were seriously affected due to nutritional loss and deterioration of fresh common bean during postharvest storage and transportation,and the consumption of fresh common bean is limited the fresh common beans are young and high in the respiration rate. Therefore,the quality deterioration,influencing factors and preservation technology of fresh common bean are summarized. The quality deterioration and control technology of fresh common bean in future are prospected,and expects to provide some information for storage and preservation and logistics technology of fresh common bean.
引文
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[34]王利斌,林晨,罗海波,等.预冷时机对四季豆和豇豆品质和生理生化特性的影响[J].食品科学,2018,39(9):232-238.
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[44]谢国芳,谭书明.运输条件对鲜食青棒豆货架期品质的影响[J].食品工业科技,2018,39(1):297-301.
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[2]谢国芳,谭书明.运输条件对鲜食菜豆品质的影响[J].食品工业科技,2018,39(1):297-301.
[3]韩玉珠,薛艳杰,宋述尧.菜豆采后生理及贮藏技术的研究进展[J].食品科学,2013,34(13):345-349.
[4]Karathanos V T,Bakalis S,Kyritsi A,et al.Color degradation of beans during storage[J].International Journal of Food Properties,2006,9(1):61-71.
[5]张福平.菜豆采后贮藏期间的生理变化[J].湖北农业科学,2006,45(3):370-371.
[6]马瑞芳,张典勇,周大云,等.不同品种菜豆嫩荚采收后外观形态特征比较[J].湖北农业科学,2017,59(17):3275-3276.
[7]Shiga T M,Cordenunsi B R,Lajolo F M.The effect of storage on the solubilization pattern of bean hull non-starch polysaccharides[J].Carbohydrate Polymers,2011,83(2):362-367.
[8]Nasar-abbas S M,Plummer J A,Siddique K H M,et al.Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening[J].LWT-Food Science and Technology,2008,41(7):1260-1267.
[9]缪颖,田维娜,郝长敏,等.壳聚糖处理延缓采后菜豆豆荚纤维化的研究[J].中国农业大学学报,2012,17(1):132-137.
[10]Monreal M,Ancos B D,Cano M P.Influence of critical storage temperatures on degradative pathways of pigments in green beans(Phaseolus vulgaris C vs.Perona and Boby)[J].Journal of Agricultural and Food Chemistry.1999,47:19-24.
[11]马俊莲,张子德,徐立强,等.菜豆冷害生理及其防治措施的研究[J].食品科学,2001,22(1):75-77.
[12]田维娜,文一,缪颖,等.外源亚精胺脉冲负压渗透对采后菜豆豆粒衰老生理的影响[J].中国食品学报,2014,14(10):75-82.
[13]Shiga T M,Lajolo F M,Filisetti Tmcc.Changes in the cell wall polysaccharides during storage and hardening of beans[J].Food Chemistry,2004,84(1):53-64.
[14]Coutin J A F,Munholland S,Silva A,et al.Proanthocyanidin accumulation and transcriptional responses in the seed coat of cranberry beans(Phaseolus vulgaris L.)with different susceptibility to postharvest darkening[J].BMC Plant Biology,2017,17(1):89.
[15]Prolla I R D,Barbosa R G,Veeck A P L,et al.Cultivar,harvest year,and storage conditions affecting nutritional quality of common beans(Phaseolus vulgaris L.).Ciência E Tecnologia De Alimentos,2010,30(4):96-102.
[16]Rios A D O,Abreu C M P D,Corrêa A D.Effect of storage and harvest conditions on some physical,chemical and nutritious prope[J].Ciência E Tecnologia De Alimentos,2003,23(36):39-45.
[17]Alves N E G,Mejía E G D,Vasconcelos C M,et al.Postharvest storage of carioca bean(Phaseolus vulgaris L.)did not impair inhibition of inflammation in lipopolysaccharide-induced human THP-1 macrophage-like cells[J].Journal of Functional Foods,2016,23:154-166.
[18]Berger M,Kuchler T,Maassen A,et al.Correlations of ingredients with sensory attributes in green beans and peas under different storage conditions[J].Food Chemistry,2007,103(3):875-884.
[19]Horton R F,Osborne D J.Senescence,abscission and cellulase activity in Phaseolus vulgaris[J].Nature,1967,214(5093):1086-1088.
[20]林义章,郭志雄,施木田,等.菜豆保鲜技术与采后生理研究[J].厦门大学学报:自然版,2001,40(S2):123-128.
[21]冯东昕,谢丙炎,杨宇红,等.菜豆锈病菌侵染对寄主生理代谢的影响[J].石河子大学学报:自然科学版,2004,22(S1):113-117.
[22]Liebenberg M M,Pretotius Z A.Pathogenic diversity in and sources of resistance to uromyces appendiculatus in southern africa[J].Journal of Phytopathology,2011,159:287-297.
[23]Jones M S,Alexander C E,Smith B.Economic consequences of post-harvest insect damage in rwandan common bean markets[J].Crop Protection,2018,104:92-100.
[24]Xie G F,Tan S M.Effect of cultivar on quality of the common bean during storage[J].International Agricultural Engineering Journal,2015,24(2):69-78.
[25]谢国芳,谭书明.采收成熟度和时间菜豆采后贮藏品质的影响[J].食品与发酵工业,2014,40(6):38-43.
[26]谢国芳,谭书明.采摘时间和天气条件对菜豆保鲜品质的影响[J].食品工业科技,2015,36(7):346-350.
[27]Casaňas F,Pujolà M,Castillo R R D,et al.Variability in some texture characteristics and chemical composition of common beans(Phaseolus vulgaris L.)[J].Journal of the Science of Food & Agriculture,2006,86(14):2445-2449.
[28]Proulx E,Yagiz Y,Nunes M C N,et al.Quality attributes limiting snap bean(Phaseolus vulgaris L.)postharvest life at chilling and non-chilling temperatures[J].Hortscience,2010,45(8):1238-1249.
[29]谢国芳,谭书明.贮藏温度对鲜食菜豆贮藏品质的影响.保鲜与加工,2018,18(5):16-18.
[30]宗汝静,黄碧玉,芦永新,等.菜豆、黄瓜和甜椒贮藏适宜温度、湿度和气体条件的研究[J].制冷学报,1984(3):24-30.
[31]宗汝静,黄碧玉,芦永新,等.菜豆贮藏中影响锈斑和腐烂发生的因素及其控制[J].园艺学报,1983,10(1):35-40.
[32]Yousif A M,Deeth H C,Caffin N A,et al.Effect of storage time and conditions on the hardness and cooking quality of adzuki(Vigna angularis)[J].LWT-Food Science and Technology,2002,35(4):338-343.
[33]马俊莲,张子德,陈志周,等.热处理对菜豆冷害及生理生化的影响[J].河北农业大学学报,2000,23(1):57-59.
[34]王利斌,林晨,罗海波,等.预冷时机对四季豆和豇豆品质和生理生化特性的影响[J].食品科学,2018,39(9):232-238.
[35]Martins R C,Clm S.Kinetics of frozen stored green bean(Phaseolus vulgaris L.)quality changes:texture,Vitamin C,reducing sugars,and starch[J].Journal of Food Science,2003,68(7):2232-2237.
[36]Martins R C,Almeida M G,Silva C L M.The Effect of home storage conditions and packaging materials on the quality of frozen green beans[J].International Journal of Refrigeration,2004,27(8):850-861.
[37]Martins R C,silva C L M.Frozen green beans(Phaseolus vulgaris,L.)quality profile evaluation during home storage[J].Journal of Food Engineering,2004,64(4):481-488.
[38]Apariciocuesta P,Rivasgonzalo J C,Santosbuelga C,et al.Quality of frozen green beans(Phaseolus vulgaris)subjected to different storage Conditions[J].Journal of the Science of Food & Agriculture,2010,48(2):249-259.
[39]张福平.自发性气调包装对菜豆耐藏性及品质的影响[J].北方园艺,2007(1):178-180.
[40]赵立彬,童军茂.四季豆贮藏保鲜技术的研究[J].保鲜与加工,2007(6):22-25.
[41]王利斌,姜丽,石韵,等.气调贮藏对四季豆生理生化特性的影响[J].食品科学,2013,34(8):289-293.
[42]Sanchez-mata M C,Camara M,Diez-marques C.Extending shelf-life and nutritive value of green beans(Phaseolus vulgaris L.),by controlled atmosphere storage:Micronutrients[J].Food Chemistry,2003,80:317-322.
[43]张平,朱志强,任朝晖.国内外现代果蔬物流运输保鲜环境调控系统发展现状及展望[J].保鲜与加工,2010,10(2):1-4.
[44]谢国芳,谭书明.运输条件对鲜食青棒豆货架期品质的影响[J].食品工业科技,2018,39(1):297-301.
[45]Soltan H H M,Abd-elrahman T J,Ama naffa.The efficacy of preharvest salts treatment on incidence of snap bean pod rots during storage[J].Egypt J Phytopathol,2006,34(1):31-40.
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