关键词: 蚕豆, 微冻保鲜, 贮藏期, 品质变化, 成熟衰老

Abstract: In order to investigate the efficacy of superchilled technology for preservation of fresh broad bean seeds. In this study, three superchilled temperatures were determined by measuring the freezing point of broad bean seeds. Analyzed the effects of storage at different superchilled temperatures (-2 ℃, -3 ℃, -4 ℃) on the sensory quality, chlorophyll content, color difference value changes and other quality indexes of broad bean seeds, and then studied the effects of superchilled on the ripening and senescence of broad bean seeds through the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalamine ammonia lyase (PAL), the total phenol content, the content of soluble proteins and the structure of cellular tissue, and a refrigeration group (4 ℃) was used as a control. The results showed that broad bean seeds were stored under refrigerated conditions for only 14 day, three superchilled temperatures significantly improved the sensory quality of the samples, where -3 ℃ kept the broad bean seeds fresh for 35 d, secondly -3 ℃ can slowed down the decrease of chlorophyll content and the increase of weight loss rate and color difference value during storage, as well as maintained the good hardness. And the principal component analysis was also used to conclude that -3 ℃ was the optimal microfreezing temperature. -3 ℃ superchilled can slow down the elevation of PPO and PAL activities, maintain a higher POD activity, slows down the generation of starch, the rate of conversion of insoluble protein to soluble protein and the accumulation and rate of change of total phenol in broad bean seeds. It also can maintain the relative stability of the structure and morphology of cellular organization.

Key words: broad beans seeds, superchilled preservation, storage period, quality change, ripening and senescence