一种豇豆冷害和锈斑的控制方法

Control method of cold injuries and rusty spots of cowpeas

Abstract

本发明公开了一种豇豆冷害和锈斑的控制方法。该方法包括如下步骤:(1)对豇豆果实进行自发气调包装,在温度为8~12℃的条件下预贮1~3天;(2)将经过步骤(1)预贮的豇豆转移至4~6℃下的条件下贮藏6~12天,即可控制所述豇豆贮藏过程中冷害的发生和锈斑的出现。豇豆果实经过本发明提供的物理保鲜方法处理后,能够有效降低豇豆的冷害率、锈斑率、腐烂率,从而保持其品质,保持豇豆果荚鲜嫩并延长货架期,且使用方法简单、无化学试剂残留、绿色安全,可广泛的用于豇豆的护色保鲜。
The invention discloses a control method of cold injuries and rusty spots of cowpeas. The method comprises the following steps of (1) performing spontaneous modified atmosphere packaging on cowpea fruits, and pre-storing the cowpea fruits for 1-3 days under the temperature of 8-12 DEG C; and (2) transferring the pre-stored cowpea fruits obtained in the step (1) to the condition of 4-6 DEG C for storage for 6-12 days, so that the conditions that cold injuries occur and rusty spots occur in the storage process of the cowpeas can be controlled. After the cowpea fruits are processed by a physical fresh keeping method provided by the invention, the cold injury rate, the rusty spot rate and the rotting rate of the cowpeas can be effectively reduced, so that the quality of the cowpeas is maintained, the fresh and tender degrees of the cowpea fruit pods are maintained, and the shelf life is prolonged. The using method is simple; the control method is free from chemical reagent residues, is green and safe, and can be widely used for color protection and fresh keeping of the cowpeas.

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