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《Journal of Anhui Agricultural Sciences》 2012-12
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Effect of Different Storage Temperature on the Post-harvest Quality of Cowpea

YU Shan-shan(Aksu Vocational and Technical College,Aksu,Xinjiang 843000)  
[Objective] To discuss the best storage temperature of cowpea to gude the practice of storage transportation.[Method] The edible quality of cowpea respectively stored at the temperature of 3±1,8±1,12±1 and 26±1 ℃(room temperature) was studied.[Result] With the prolonged storage period,VC content in cowpea reduced,the cellulose content increased and the respiratory intensity enhanced.The change rate of VC content,cellulose content and respiratory intensity in the cowpea stored at 8±1 ℃ was slower than that stored at other temperatures.[Conclusion] The cowpea could be stored at 8±1 ℃ for 12 days without decay at all,the preservation effect is the best.
【CateGory Index】: S643.4
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