A Study On Postharvest Physiology And Storage Techniques Of Broadbean Seeds

The main physiological changes of broadbean (Viciafaba L.) and the effects of acid, hot water, 4-hexylresorcinol, calcium ascorbate treatments on antibrowning and edible quality changes were investigated. The results were as follows:1 Browning reduces quality and it is the main factor limiting postharvest shelf-life of broadbean seeds. In this experiment, the effects of two acids treatment on some physiological indices, browning and quality changes of broadbean seeds during storage at 1 ℃ were investigated. The results indicated that treatment with 0.2% citric acid or 0.1% ascorbic acid inhibited the respiratory rate, PPO activity and water loss and retarded the increases of MDA content, browning index and the decreases of Vc and chlorophyll contents, thereby delaying the senescence process, inhibiting tissue browning and prolonging storage life. After 3 weeks at 1℃, however, 0.1% ascorbic acid lost it's protection against browning, because ascorbic acid was consumed up.2 The effects of short term 45℃ heat-shock treatments for 30, 60 and 120 s on browning and activities of enzymes related to browning in broadbean seeds during storage at 1℃ were investigated in this experiment. The results indicated that 45℃ treatment for 60 s significantly inhibited the respiratory rate, PPO and PAL activities, retarded the increase in MDA, total phenolic content and browning degree, inhibited the decreases in chlorophyll and Vc contents, thereby delaying the senescence process and keeping better quality. Treatment with 45℃ water for 120 s, however, promoted the increase in MDA content, browning index, and the decrease in Vc content.3 In this experiment, broadbean seeds are immersed in 0.01%, 0.02%and 0.03% 4HR solutions for 10 minutes. Then broadbean seeds' main nutritional components and browning degree was determined during storage in 1 ± 1 ℃ environment. The results indicated that 0.02% 4HR treatment decreased respiratory rate, PPO, POD and PAL activity, inhibited CaH4 production, delayed the increase of MDA and total phenols contents, and delayed chlorophyll degradation and Vc loss. At last, it prevented browning and maintained nutritional values.4 The effect of calcium ascorbate treatment on the physiology and senescence of broadbean seeds during storage was studied. The results showed that low concentrition calcium asacorbate treatmentsdecreased respiratory rate , PAL and CAT activities > retarded the climacteric increase of C2H4 productions PPO, POD and AsA-POD activities, delayed the increase of MDA, O2 production, total phenols content and the loss of chlorophyll and Vc, maintained SOD activity. In the end, they delayed senescence and make broadbean have good quality. However, 30 mmol/L calcium ascorbate treatment lost its effect after 2 weeks and promoted seed senescence.