运输条件对鲜食青棒豆货架期品质的影响

谢国芳; 谭书明

doi:10.13386/j.issn1002-0306.2018.01.054

运输条件对鲜食青棒豆货架期品质的影响

Effect of transportation condition on shelf quality of fresh common bean (Phaseolus vulgaris L.)Cv. Guiyang-Qingbangdou

摘要

摘要: 本文以贵阳青棒豆为试材,研究不同运输温度和时间对其贮藏品质(腐烂率、失重率、硬度、可溶性固形物、呼吸速率、蛋白质、抗坏血酸、纤维素及色泽)的影响。结果显示:低温运输显著延缓鲜食青棒豆的腐烂率、失重率和纤维素含量增加(p<0.05),然而25℃下运输后货架8 d时仍然能显著维持鲜食青棒豆硬度、a^*和b^*的稳定;鲜食青棒豆货架期腐烂率、失重率和呼吸速率随运输时间增加呈显著上升趋势(p<0.05),鲜食青棒豆货架期TSS、a本文采用明胶和改性明胶,分别制备明胶-壳聚糖-海藻酸钠凝胶,采用其包埋木瓜蛋白酶。以硬度和酶活为指标,通过单因素实验研究明胶-壳聚糖-海藻酸钠质量浓度、CaCl₂浓度和pH因素的影响,并采用均匀实验优化工艺条件。通过单因素及均匀优化实验,获得固定化酶制备最佳条件:使用明胶优化结果:明胶浓度0.45%、壳聚糖浓度0.42%、海藻酸钠浓度2.55%、CaCl₂浓度0.8 mol/L、缓冲液pH7.5;使用改性明胶优化结果:改性明胶浓度0.45%、壳聚糖浓度0.15%、海藻酸钠浓度2.55%、CaCl₂浓度0.8 mol/L、pH6.5。均匀实验优化结果表明,与使用明胶相比使用改性明胶的酶活提高37%,硬度减少35%。使用改性明胶可提高固定化酶的酶活力,为提高固定化酶活力的研究提供一定的理论基础。

Abstract: In order to understand the effect of transportation temperature and time on preservative quality of fresh common bean(Phaseolus vulgaris L.)Cv. Guiyang-Qingbangdou were studied. The results showed that transportation at low temperature could significantly reduce the increase of the decay rat, weight loss and cellulose content of fresh common bean(p<0.05). However, the hardness, a^* and b^* of fresh common bean remained remarkably at the 8 days shelf when transport at 25℃(p<0.05). The decay rate, weight loss and respiration rate of fresh common bean showed a significant upward trend with the increase of transportation time during shelf(p<0.05), and the TSS, a^* and b^* of fresh common bean showed a significant downward trend with the increase of transportation time during shelf(p<0.05). To sum up, the common bean(Phaseolus vulgaris L.)Cv. Guiyang-Qingbangdou is suitable for 25℃ and short time transportation, and the use of preservatives should be used in long distance transportation.