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《Journal of Anhui Agricultural Sciences》 2006-05
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Effect of Heat Shock Treatment on Fresh-keeping of Mini-processing Broad Bean Seed

OU Yan et al (College of Horticulture,Northwest Sci-tech University of Agriculture and Forestry,Yangling,Shaanxi 712100)  
Browning and microbe activity are main factors limiting fresh-keeping effect and reducing quality of the mini-processing broad bean seeds.In this experiment,the effects of 60 ℃ for 30,60 and 120 s on enzymes related to browning and microbe of broad bean seeds were studied.The results indicated that 60 ℃ treatment for 60 s was the optimum significantly inhibited PPO and PAL activities,the increase of browning degree and superficial microbe,the decreases of Vc contents,thereby the senescence process and keeping better quality were delayed.
【Fund】： 国家攻关计划(2003BA537C)果蔬自发气调保鲜关键技术研究;; 天津市教委资助项目(2004ZD15)
【CateGory Index】： TS214
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