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以2个菜用大豆品种为材料,设置去荚室温贮藏、连荚室温贮藏、去荚低温贮藏和连荚低温贮藏4种贮藏方式,测定了不同处理时间下菜用大豆的外观性状、叶绿素、维生素C和可溶性糖含量。结果表明:第7天时外观品质以连荚低温贮藏为优,与采收时相比变化不大;随着贮藏时间延长,2个品种的叶绿素含量呈单峰曲线变化,在第3天达到最大值,且去荚低温贮藏时含量最高;维生素C含量总体逐渐递减,低温条件下含量降低相对较慢,其中以去荚低温为优;可溶性糖含量前5 d逐渐减少,之后部分处理有所增加。因此,菜用大豆在-4℃下连荚储藏3～5 d内,外观和品质保持最佳状态。
Two vegetable soybean cultivars were used as materials to set up four storage methods: pod room temperature storage, pod storage at room temperature, low temperature storage at pods and low temperature storage at pods. The effects of different processing time on the appearance, chlorophyll, Vitamin C and soluble sugar content. The results showed that on the 7th day, the appearance quality of the two cultivars was better than that of the pod even stored at low temperature, but little changed compared with the harvest time. With the prolongation of storage time, the chlorophyll content of the two cultivars showed a single peak curve and reached the maximum on the third day While the content of vitamin C decreased gradually. The content of vitamin C decreased slowly in low temperature, especially in low-temperature and low-temperature. The content of soluble sugar decreased gradually in the first 5 days, and then increased in some treatments . Therefore, vegetable soybeans at -4 ℃ with pod storage 3 ~ 5 d, the appearance and quality to maintain the best condition.