Study On Quality Changes And Disease Control Technology Of Golden Hook During Storage Period

Bean is one of the most common vegetables on the table.As one of the varieties,Golden Hook is favored by consumers because of its plump granules and soft and waxy taste.But due to the regional differences,seasonal restrictions,you need to have the mature fresh-keeping method,to meet consumer demand for fresh Golden Hook,in addition,the process of storage,also because the Golden Hook corresponding disease problem caused economic losses,so the related technology research is especially important during the storage.This research is to a variety named"Golden Hook"was used as the experimental material,through the temperature treatment,the optimal storage temperature and storage time were explored,and the dynamic model equation was established by mathematical method.Through simple test indexes,the shelf life of Golden Hook was predicted quickly,so as to reduce the waste and economic loss in storage period.For cold injury and microbial disease in storage period,physical and chemical methods are mainly used to control the disease in vitro.The main research results are as follows:1.The quality of Golden Hook treated at different temperatures was significantly different during storage period.Among them,(8±1)℃treatment group had the best storage effect,which was twice as long as(24±1)℃storage days.Chilling injury occurred in(0±1)℃treatment group and its storage value was lost at 21 days.The storage periods of(16±1)℃and(24±1)℃treatment groups were 15 and 18 days,respectively.During the storage period,low temperature treatment can significantly slow the occurrence of respiratory peak,reduce the ethylene release rate,effectively control the hardness and ascorbic acid content decreased,the weightlessness rate,crude fiber,PPO,POD,MDA and relative electric conductivity increases also has inhibitory effect,better guarantees the quality of our gold hook cowpea storage period.2.Through data analysis,the modeling order of Golden Hook was determined.Since the R~2of the zero-order reaction was greater than that of the first-order reaction,and the average R~2 of each zero-order reaction and the Arrhenius equation were all greater than 0.9,the model equation of shelf life prediction was obtained by combining the two.Compared with experiments,the relative errors of calculation are within±10%,which has a higher prediction level and better storage effect.3.The experiment of chilling injury control showed that single treatment could alleviate the symptoms of chilling injury in the 0℃treatment group,better guarantee the quality of the product and delay the occurrence of chilling injury.However,large frequency ultrasonic treatment and large dose of reagent treatment could lead to damage of Golden Hook and greatly shorten the storage time.The effect of compound treatment was much better than that of single factor treatment,and the storage time was up to 30 days,which was 1.43 times that of the control group.The optimal control scheme was as follows:10 mmol/L oxalic acid was soaked at room temperature for 10 min,and the temperature was raised once every 4 days for 24 h at 8℃,and the cycle lasted until the end of the storage period.4.The results of pathological disease control showed that ultrasound treatment was helpful to stimulate the cell activity of the organism,and high-frequency cleaning could remove the microorganisms on the surface of the organism and reduce the incidence of the organism during storage.Compared with the control group,the storage period was prolonged by 3 days.Both ethanol fumigation treatment and allicin treatment use their own bactericidal effect to destroy or reduce the microorganism on the surface of golden gouge beans to ensure their quality and good sensory properties,and can be stored for a long time.The regression equation obtained by response surface optimization was:Y=6.55+0.18a-0.23b+0.015c+0.17ab+0.087ac-0.012bc+0.64a~2+0.68b~2+0.32c~2.The optimal control scheme was determined by experiment as follows:The ultrasonic power was 170W,the concentration of ethanol fumigation was 1.6mL/kg,and the concentration of allicin was 60mg/mL.