关键词: 荷兰豆, 预冷, 气调, 品质, 生理特性

Abstract:

Pisum sativum L. was cooled to 2 ℃ (central temperature) 0, 6 or 12 h after harvest, and then stored in the controlled atmosphere of 3% O2, 5% CO2 and 92% N2 at 1 ℃. On the 10th, 20th and 30th day of storage, Pisum sativum L was moved to room temperature for 2 days, and the respiration intensity, color, content of malondialdehyde (MDA) and superoxide anion radical, and the activity of superoxide dismutase (SOD), peroxidase (POD) were determined. The results showed that immediately precooled Pisum sativum L had lower level of respiration intensity, cellulose O2 － ·, MDA, and higher level of POD and SOD activity than the 2 other groups. Therefore, immediate precooling improves the quality of Pisumt sativum L. during shelf life.

Key words: Pisum sativum L., precooling, controlled atmosphere, quality, physiological characteristics