Effects of Different Storage Method on Appearance and Quality of Vegetable Soybean(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2012年01期

Page:

155-158

Research Field:

Publishing date:

Info

Title:

Effects of Different Storage Method on Appearance and Quality of Vegetable Soybean

Author(s):

WU Dong-mei¹; YAN Ju-min²; HE Hui-chao¹; WANG Zi-qiang¹

1.Crop Institute，College of Agriculture & Biotechnology，Zhejiang University，Hangzhou 310058;

2.Agro-Tech Extension Center of Tiantai County，Tiantai 317200，Zhejiang，China

Keywords:

Vegetable soybean; Storage methods; Storage time; Appearance; Quality

PACS:

S643.7

DOI:

10.3969/j.issn.1000-9841.2012.01.036

Abstract:

Effects of different storage treatment and time on the appearance features and quality of two vegetable soybean had been studied in this paper.There were four treatments random combined by different storage temperature and pod condition.The appearance features，chlorophyll，vitamin C and soluble sugar content of different treatments were determined.The results showed that the pods could keep better appearance in seven days with cold storage.The chlorophyll content of two varieties showed single peak curve with the storage times extension and maximized in the third day，especially storage with podshell at low temperature.Content of vitamin C reduced gradually，and maintained better level under low temperature and keeping podshell conditions.The soluble sugar content gradually reduced in the fifth days after harvest.It is suggested that the fresh pods stored in－4℃ for 3-5 days after harvest could keep the optimum appearance features and quality for vegetable soybean.

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