乙醇熏蒸时间对采后豆角贮藏品质指标的影响

姜宇芙 郭禹 钟佳等

摘 要：该文研究了乙醇不同熏蒸时间处理（0h、6h、12h、24h和48h）对豆角贮藏期间硬度、失重率及腐烂的影响。结果表明，采用1.5mL/kg乙醇熏蒸豆角6h、12h、24h和48h，能有效维持豆荚硬度；乙醇熏蒸处理6h、12h和24h处理延缓豆角贮藏期间失重率峰值进程，但是48h处理加速了水分散失；1.5mL/kg乙醇熏蒸6h和12h处理豆角在贮藏结束时的腐烂率与对照处理无显著差异，而熏蒸24h和48h处理豆角腐烂率显著低于对照。综合而言，在油豆角贮藏保鲜中，1.5mL/kg乙醇熏蒸24h是比较适宜的熏蒸时间，能延缓采后豆角的软化速率，保持果实品质，延缓衰老进程。

关键词：乙醇；菜豆；熏蒸时间；贮藏

中图分类号 S63 文献标识码 A 文章编号 1007-7731（2016）12-0114-03

Effects of Ethanol Fumigation Time on Storage Quality Indexes of Bean during Storage Period

Guo Yu1 et al.

（1College of Agriculture，Heilongjiang Bayi Agricultural University，Daqing163319，China）

Abstract：The effects of ethanol fumigation time（0h，6h，12h，24 hand 48h）on storage quality indexes ，namely firmness，weight loss rate and decay rate，of bean during storage period during storage were investigated.The results showed that treatments with fumigation time of 6h，12h，24h and 48h effectively maintained the firmness of bean pods；Meanwhile，6h，12h and 24h treatments of ethanol vapor postponed the speed of weight loss rate bean during storage period，while 48h treatment of ethanol vapor promoted the water loss speed of bean. There was no obvious difference on decay rate between 6h and CK treatments，however the decay rate of 24h and 48h treatments with 1.5mL/kg of ethanol vapor were markedly lower than that of CK. In conclusion，24h treatment of 1.5mL/kg ethanol vapor was more appropriate time on the storage of snap bean，which delayed the speed of bean softening，retained the fruit quality，and inhibited senescence incidence.

Key words：Ethanol；Bean；Fumigation time；Storage

豆角（Vigna unguiculata）是一种富含蛋白质、维生素以及矿质营养元素的蔬菜，尤其是东北的油豆角，它是菜豆的一种软夹变种，以其翠绿、幼嫩、独特的风味深受消费者的青睐[1]。但由于油豆角采收季节集中，又属于呼吸跃变型蔬菜，采后耐贮藏性较差，容易失水、萎焉、皱缩、黄化以及易发生木质化[2]，因此，豆角的贮藏保鲜引起了研究者和生产者的广泛关注。乙醇是一种使用安全、方便并能改善果实风味的保鲜处理剂，已在甜瓜[3-4]、葡萄[5]、西兰花[6]等作物上得到了广泛应用。乙醇可以提高甜瓜、苹果、樱桃、葡萄、梨和李等果实的贮藏质量，延长货架期[3]，但是乙醇熏蒸的时间会影响到果蔬保鲜的贮藏效果，若熏蒸时间过长，会加速果蔬的黄化、呼吸以及加速果实乙醇的生成，导致果实风味的改变[3，5-6]。不同的作物，能忍耐乙醇熏蒸的时间有所不同，因此处理的效果有异。……