蚕豆采后生理及保鲜技术研究
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摘要
以“大白皮”蚕豆(Vica faba L.)为试材，研究了酸处理、热处理、新型抗氧化物质4-己基间苯二酚和抗坏血酸钙处理对蚕豆采后生理、贮藏品质及保鲜效果的影响，为蚕豆贮藏保鲜技术开发提供理论依据。
1 褐变是导致蚕豆种子品质下降和限制贮藏期的主要因素。本实验研究了两种酸处理对蚕豆在1℃贮藏期间生理变化、褐变及品质影响。结果表明，采用0.2％柠檬酸或0.1％抗坏血酸处理都可抑制蚕豆的呼吸强度，PPO活性和蒸腾失水，延缓膜脂过氧化产物MDA含量和褐变度的上升及叶绿素和Vc含量的下降，从而起到延缓衰老、减轻褐变和延长贮藏期的作用。但3周后，0.1％抗坏血酸处理失去防褐变的作用，这可能与其自身的氧化耗尽有关。
2 研究了45℃ 30，60和120s短期热激处理对蚕豆种子在1℃贮藏期间褐变和有关酶活性的影响。结果表明，采用45℃ 60s热激处理可显著降低蚕豆在冷藏期间的呼吸强度、PPO和PAL活性，抑制MDA和总酚含量及褐变指数的上升，延缓叶绿素和Vc含量的下降，从而起到延缓衰老和保持品质的作用。45℃热处理120s使两周后MDA含量和褐变指数上升及Vc含量的下降是由于组织受到了热伤害造成的。
3 研究了0.01％、0.02％和0.03％三种不同浓度的4HR处理 对蚕豆在1±1℃贮藏环境下营养品质和褐变度的变化情况。结果表明：0.02％的4HR处理较好地降低了蚕豆的呼吸强度、PPO、POD和PAL的活性，抑制乙烯的释放、MDA和总酚含量的上升，延缓叶绿素降解、Vc含量的下降，起到抑制褐变和保持品质的作用。
4 研究了不同浓度的抗坏血酸钙处理对贮藏期间的生理变化和衰老的影响。结果表明：低浓度的钙处理可显著降低蚕豆的呼吸强度、PAL和CAT酶的活性，推迟乙烯、PPO、POD、AsA-POD高峰的出现，延缓MDA、超氧阴离子(O_~-)、多酚含量的上升和叶绿素、Vc含量的下降，保持SOD活性，最终延缓了衰老，并保持了较好的品质。但30mmol／L的钙处理在后两周反而促进衰老。
The main physiological changes of broadbean (Viciafaba L.) and the effects of acid, hot water, 4-hexylresorcinol, calcium ascorbate treatments on antibrowning and edible quality changes were investigated. The results were as follows:
1 Browning reduces quality and it is the main factor limiting postharvest shelf-life of broadbean seeds. In this experiment, the effects of two acids treatment on some physiological indices, browning and quality changes of broadbean seeds during storage at 1 ℃ were investigated. The results indicated that treatment with 0.2% citric acid or 0.1% ascorbic acid inhibited the respiratory rate, PPO activity and water loss and retarded the increases of MDA content, browning index and the decreases of Vc and chlorophyll contents, thereby delaying the senescence process, inhibiting tissue browning and prolonging storage life. After 3 weeks at 1℃, however, 0.1% ascorbic acid lost it's protection against browning, because ascorbic acid was consumed up.
2 The effects of short term 45℃ heat-shock treatments for 30, 60 and 120 s on browning and activities of enzymes related to browning in broadbean seeds during storage at 1℃ were investigated in this experiment. The results indicated that 45℃ treatment for 60 s significantly inhibited the respiratory rate, PPO and PAL activities, retarded the increase in MDA, total phenolic content and browning degree, inhibited the decreases in chlorophyll and Vc contents, thereby delaying the senescence process and keeping better quality. Treatment with 45℃ water for 120 s, however, promoted the increase in MDA content, browning index, and the decrease in Vc content.
3 In this experiment, broadbean seeds are immersed in 0.01%, 0.02%and 0.03% 4HR solutions for 10 minutes. Then broadbean seeds' main nutritional components and browning degree was determined during storage in 1 ± 1 ℃ environment. The results indicated that 0.02% 4HR treatment decreased respiratory rate, PPO, POD and PAL activity, inhibited CaH4 production, delayed the increase of MDA and total phenols contents, and delayed chlorophyll degradation and Vc loss. At last, it prevented browning and maintained nutritional values.
4 The effect of calcium ascorbate treatment on the physiology and senescence of broadbean seeds during storage was studied. The results showed that low concentrition calcium asacorbate treatmentsdecreased respiratory rate , PAL and CAT activities > retarded the climacteric increase of C2H4 productions PPO, POD and AsA-POD activities, delayed the increase of MDA, O2 production, total phenols content and the loss of chlorophyll and Vc, maintained SOD activity. In the end, they delayed senescence and make broadbean have good quality. However, 30 mmol/L calcium ascorbate treatment lost its effect after 2 weeks and promoted seed senescence.
1 褐变是导致蚕豆种子品质下降和限制贮藏期的主要因素。本实验研究了两种酸处理对蚕豆在1℃贮藏期间生理变化、褐变及品质影响。结果表明，采用0.2％柠檬酸或0.1％抗坏血酸处理都可抑制蚕豆的呼吸强度，PPO活性和蒸腾失水，延缓膜脂过氧化产物MDA含量和褐变度的上升及叶绿素和Vc含量的下降，从而起到延缓衰老、减轻褐变和延长贮藏期的作用。但3周后，0.1％抗坏血酸处理失去防褐变的作用，这可能与其自身的氧化耗尽有关。
2 研究了45℃ 30，60和120s短期热激处理对蚕豆种子在1℃贮藏期间褐变和有关酶活性的影响。结果表明，采用45℃ 60s热激处理可显著降低蚕豆在冷藏期间的呼吸强度、PPO和PAL活性，抑制MDA和总酚含量及褐变指数的上升，延缓叶绿素和Vc含量的下降，从而起到延缓衰老和保持品质的作用。45℃热处理120s使两周后MDA含量和褐变指数上升及Vc含量的下降是由于组织受到了热伤害造成的。
3 研究了0.01％、0.02％和0.03％三种不同浓度的4HR处理 对蚕豆在1±1℃贮藏环境下营养品质和褐变度的变化情况。结果表明：0.02％的4HR处理较好地降低了蚕豆的呼吸强度、PPO、POD和PAL的活性，抑制乙烯的释放、MDA和总酚含量的上升，延缓叶绿素降解、Vc含量的下降，起到抑制褐变和保持品质的作用。
4 研究了不同浓度的抗坏血酸钙处理对贮藏期间的生理变化和衰老的影响。结果表明：低浓度的钙处理可显著降低蚕豆的呼吸强度、PAL和CAT酶的活性，推迟乙烯、PPO、POD、AsA-POD高峰的出现，延缓MDA、超氧阴离子(O_~-)、多酚含量的上升和叶绿素、Vc含量的下降，保持SOD活性，最终延缓了衰老，并保持了较好的品质。但30mmol／L的钙处理在后两周反而促进衰老。
The main physiological changes of broadbean (Viciafaba L.) and the effects of acid, hot water, 4-hexylresorcinol, calcium ascorbate treatments on antibrowning and edible quality changes were investigated. The results were as follows:
1 Browning reduces quality and it is the main factor limiting postharvest shelf-life of broadbean seeds. In this experiment, the effects of two acids treatment on some physiological indices, browning and quality changes of broadbean seeds during storage at 1 ℃ were investigated. The results indicated that treatment with 0.2% citric acid or 0.1% ascorbic acid inhibited the respiratory rate, PPO activity and water loss and retarded the increases of MDA content, browning index and the decreases of Vc and chlorophyll contents, thereby delaying the senescence process, inhibiting tissue browning and prolonging storage life. After 3 weeks at 1℃, however, 0.1% ascorbic acid lost it's protection against browning, because ascorbic acid was consumed up.
2 The effects of short term 45℃ heat-shock treatments for 30, 60 and 120 s on browning and activities of enzymes related to browning in broadbean seeds during storage at 1℃ were investigated in this experiment. The results indicated that 45℃ treatment for 60 s significantly inhibited the respiratory rate, PPO and PAL activities, retarded the increase in MDA, total phenolic content and browning degree, inhibited the decreases in chlorophyll and Vc contents, thereby delaying the senescence process and keeping better quality. Treatment with 45℃ water for 120 s, however, promoted the increase in MDA content, browning index, and the decrease in Vc content.
3 In this experiment, broadbean seeds are immersed in 0.01%, 0.02%and 0.03% 4HR solutions for 10 minutes. Then broadbean seeds' main nutritional components and browning degree was determined during storage in 1 ± 1 ℃ environment. The results indicated that 0.02% 4HR treatment decreased respiratory rate, PPO, POD and PAL activity, inhibited CaH4 production, delayed the increase of MDA and total phenols contents, and delayed chlorophyll degradation and Vc loss. At last, it prevented browning and maintained nutritional values.
4 The effect of calcium ascorbate treatment on the physiology and senescence of broadbean seeds during storage was studied. The results showed that low concentrition calcium asacorbate treatmentsdecreased respiratory rate , PAL and CAT activities > retarded the climacteric increase of C2H4 productions PPO, POD and AsA-POD activities, delayed the increase of MDA, O2 production, total phenols content and the loss of chlorophyll and Vc, maintained SOD activity. In the end, they delayed senescence and make broadbean have good quality. However, 30 mmol/L calcium ascorbate treatment lost its effect after 2 weeks and promoted seed senescence.
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