论文标题:油豆角贮藏生理特性及调控措施的研究
Research on the Storage Physiology Characteristics of Snap Bean and Its Role Measures
论文作者 徐飞
论文导师 宋述尧,论文学位 硕士,论文专业 蔬菜学
论文单位 吉林农业大学,点击次数 680,论文页数 64页File Size3414k
2004-06-01论文网 http://www.lw23.com/lunwen_498452/ 油豆角;贮藏保鲜;有机肥;采后处理
snap bean; storage technique; organic manure; postharvest handling
油豆角(phaseolus vulgaris L．)是我国东北地区的优质菜豆品种，因味道鲜美深受人们的喜爱。但因其生育期短，鲜嫩不耐贮藏，易老化腐烂等特性，限制了它的发展空间。本论文就是探讨影响其耐贮性的各种因素及延长其贮藏寿命的方法。 1 品种对油豆角耐贮性的影响。本试验选用三个油豆角品种分别为地油豆、油豆王和大油豆，在7℃条件下进行贮藏比较试验。试验结果表明，不同品种间耐贮性的差别是其遗传基因决定的。不同品种的油豆角，具有不同的遗传特性，由此决定了它们不同的新陈代谢方式和程度，因此表现出不同的品质特征和贮藏性能。不同品种生育期不同，耐贮性不同。早熟品种地油豆较其他中晚熟品种不耐贮藏。生育期影响果实的物质积累、含水量及抗病性等。不同品种形态特征不同，耐贮性不同，如表面积大的地油豆不耐贮藏。贮藏物质不同耐贮性不同。 2 有机肥对油豆角耐贮性的影响。在栽培中人们施用有机肥往往是为了提高果蔬的产量和质量而忽视了它对果蔬采后耐贮性的影响。施用有机肥可提高油豆角的耐贮性。有机肥是一种完全肥，含有油豆角生长所需的各种营养元素。有机肥中钙元素对油豆角的耐贮性影响最大。大量实验证明钙可影响其他元素吸收，细胞壁结构，膜的性质，酶的活性以及抗性等，从而调节果蔬的生理生化作用，影响贮藏效果。有机肥和采前喷钙处理油豆角老化速度小于对照化肥处理。 3 温度对油豆角贮藏效果的影响。在常温下油豆角老化很快，极易丧失其风味品质。低温能抑制呼吸作用，油豆角的呼吸强度与温度成正比。低温抑制了酶的活性，影响果蔬贮藏过程中的生理生化作用。低温抑制酶的活性，膜透性破坏程度小，膜脂过氧化程度低，物质外渗少。低温条件有利于保持油豆角感官和营养品质，有效的抑制了锈斑的发生，因其抑制了氧化酶的活性。低温抑制微生物的活性。7℃贮藏油豆角的腐烂率低于其他较高温度处理，就是微生物的活性受到抑制的结果。低温抑制水分的蒸发。油豆角失水过多，细胞结构遭到破坏，溶酶体破裂，水解作用加强，加速衰老。另外失水过多，油豆角萎蔫，影响商品率。油豆角商品率7℃＞12＞℃25℃。 4 无纺布包装对油豆角贮藏效果的影响。无纺布是以聚酯或聚乙烯、聚丙烯等为原料，采用热压加工制成的布料。无纺布具有保温、透气、透水、耐用、卫生、无污染等性能。目前的其在农业中研究多集中于对产量和品质的影响。无纺布在果蔬贮藏保鲜上的利用，主要是因其具有透气透水的特点，可调解果蔬贮藏过程中气体成分和影响水分的散失。本实验表明无纺布具有良好的透气透水性，无纺布单独包装处理与打孔PE袋处理对油豆角的贮藏效果较为相似，表明无纺布可散发果蔬蒸发产生的水分。在无纺布外套吉林农业大学硕士学位论文油豆角贮藏生理特性及调控措施的研究PE袋处理中，油豆角呼吸产生的水透过无纺布在PE袋表面凝结，而豆芙上凝结的水分很少，这样既保证果实贮藏中所需的湿度条件，防止姜蔫，又有利于防止微生物的滋生。5壳聚糖涂膜无纺布作为包装材料对油豆角贮藏的影响。无纺布具有纤维状结构，易与壳聚糖结合，涂膜后，表面形成一层薄膜，能调控气体和水分，实质形成一个MAP环境，进而达到延长油豆角贮藏寿命的目的。无纺布解决了壳聚糖载体的问题，壳聚糖的成膜性克服了无纺布透气透水的问题，两者相得益彰。壳聚糖涂膜无纺布比PE袋具有更好的调气调水性，壳聚糖分子的结构和排列产生一个适宜的。2和c02渗透系数。壳聚糖能抑制呼吸和乙烯的生成，减缓叶绿素的分解，保持果实的品质，抑制微生物的作用，减少腐烂的发生，这与本试验结果一致。
Snap bean ( Phaseolus vulgaris L.) is the high-quality kidney bean variety of the our country northeast region. Because of the flavor is fresh and beautiful, it is liked by people. The snap bean growing period is short, fresh and delicate, easy senescence, putrefied and do not bear storing etc. characteristics, the development space that limit it. This thesis is a method that study affects its storing factor and prolongs its storage life.1 The effect of variety on the snap bean storability .This experiment use three snap bean varieties Diyoudou , Youdouwang and Dayoudou ,under 7C proceed the storage trial. The experimenting result expresses, the difference of the different varieties storability decides because of its heredity gene of. The snap bean variety is different, the heredity characteristic is different. The gene comes to a decision them the different metabolism method with the degree. The different variety"s period of growing is different; the storability is different. The period of growing affect the material backlog and the water content and anti- disease etc. Because different varieties appearance characteristic is different, the storability is different. For example Diyoudou"s surface area is large, having poor storability. Different varieties have different nutritional material and the storability is different.2 The organic manure effect on the snap bean storability. At educate use the organic manure usually is for the sake of yield increases fruit and vegetable with quantity and quality. People often neglect it effect on storability. The organic manure enhance the storability of snap bean .The organic manure is a kind of complete fertilizer. It implies snap bean growth an every kind of nourishment for needing chemical element. The calcium chemical element in the organic manure affects the storability of snap bean largely. There are experiments proof calcium can affect the other chemical element absorption, cell wall construction, the function of the membrane, activity of enzyme and anti- ability etc. Therefore it can regulate the physiology and the biochemistry of the snap bean function, influence the result of storage. The organic manure and preharvest spray the calcium treatment express better result in snap bean storage.3 The effect of temperature on the snap bean storage result. Under the normal temperature the snap bean is senescence very quick, lose its taste quality easiest. The low temperature can inhibit the respiratory intensity. The respiratory intensity and the temperature is a direct proportion. The low temperature inhibits the activity of the enzyme, the membrane damaging, the peroxide of membrane and the permeability. The low temperature benefits tothe keeping snap bean sense nourishment quality. The low temperature is too effectively in restraint of the occurrence of the rust spot, because of its in restraint of oxidize the activity of the enzyme. The microbial activity is under the influence of the temperature. Storing the lower than other higher temperature in rotten rate in snap bean, the result that is a microbial activity to suffer to repress. The temperature affects the evaporation of the humidity. The low temperature represses the evaporation of the humidity. The snap bean loses the water excessive, the cell construction encounters the breakage, the dissolving enzyme break, the water solution function enhances, accelerating the wilt .It affect the merchandise rate. Snap bean merchandise rate 7C >12C >25C.4 The effect of nowovens packaging on the storability. Nowovens regard polyester or polyethylene, polypropylene etc. as the raw material, adopting the heat press the cloth that process makes in to anticipate. Nowovens has the heat preservation, well ventilated, deeply water, enduring, and hygiene, free from pollution etc. function. The current research much concentrates on nowovens to the influence of the yield and quality. Nowovens is in fruit and vegetable storage primarily is because of its well-ventilated characteristics. It can the intermedia
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