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首页> 外文期刊>Acta Horticulturae >Postharvest behaviour and quality changes of green pods of cowpea (Vigna unguiculatassp. unguiculata) in relation to storage temperature and plastic packaging
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Postharvest behaviour and quality changes of green pods of cowpea (Vigna unguiculatassp. unguiculata) in relation to storage temperature and plastic packaging

机译：豇豆豇豆绿色豆荚的开采行为和质量变化（Vigna Unguiculatassp。unguiculata）与储存温度和塑料包装有关

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摘要

Although cowpea green pods have been traditionally used in folk diets in tropical and sub-tropical regions, very little is known about their behaviour and physicochemical changes after harvest. For this reason, we studied the effect of storage temperature (2, 5 and 10°C) and plastic packaging (using perforated polyethylene, flexible vinyl and polyvinylchloride films) on the visual quality and some physicochemical characteristics of cowpea pods of two genotypes, stored for 7 days and kept in the packages for 2 days at 20°C, in order to study the shelf life period. During cold storage the lower the temperature, the better was the appearance of the pods. However, after shelf life, pods became in most cases non-marketable due to chilling injury at 2 and 5°C or weight loss (up to 25%), shriveling and decay at 10°C. Only pods enclosed in flexible vinyl and stored at 10°C could still be marketable after 2 days at 20°C. Weight loss was higher in the perforated and flexible vinyl than in the polyvinylchloride film, which, due to its low permeability to water vapour was unsuitable, causing water condensation and decay to pods during shelf life. Cold storage did not significantly affect pods content in total soluble solids, except a reduction in the polyvinylchloride film after shelf life. It had also no effect on chlorophyll content, which increased during shelf life, except in the PVC film. Firmness of pods either did not change or increased during storage, irrespective of the postharvest handling.Cowpea pods are highly perishable and susceptible to chilling; therefore, they may be stored successfully for 7 or more days at low temperatures provided they are enclosed in plastic packages of proper permeability and will not be exposed at ambient temperatures during the shelf life period.
机译：虽然豇豆绿色豆荚传统上用于热带和亚热带地区的民间饮食中，但在收获后的行为和物理化学变化很少有很少的了解。因此，我们研究了储存温度（2,5和10°C）和塑料包装（使用穿孔聚乙烯，柔性乙烯基和聚氯乙烯薄膜）对两种基因型的豇豆豆荚的一些物理化学特征的影响7天，并在20°C下保存在包装中2天，以研究保质期。在冷藏过程中，温度越低，豆荚的外观越好。然而，在保质期之后，由于在2和5°C或减肥（高达25％），在10℃下萎缩（高达25％），因此，豆荚在大多数情况下都是不销售的。仅在柔性乙烯基中封闭的豆荚并在10℃下储存在20°C时仍然可以在2天后进行销售。穿孔和柔性乙烯基的重量损失高于聚氯乙烯膜，由于其低于水蒸气的低渗透性，因此不适合，在保质期内导致水凝结和衰减到豆荚。除了保质期后聚氯乙烯薄膜的还原，冷储存没有显着影响总可溶性固体的荚含量。除了PVC薄膜外，它也没有对叶绿素含量的影响，这在保质期内增加。荚材的坚定性在储存期间没有改变或增加，无论采访处理都是高度易易易易腐烂和易怒的豆荚;因此，它们可以在低温下成功储存7或更多天，所以它们封闭在适当的渗透性的塑料包中，并且在保质期间不会在环境温度下暴露。

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