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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.
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