Studies on the Precooling of Harvested Vegetable Soybean
|Keywords:||毛豆;預冷;園產品採後處理與運銷技術研討會專刊;vegetable soybean;precooling;Proceeding of A Symposium on Postharvest Handling and Marketing of Horticultural Crops||Issue Date:||Jun-1997||Publisher:||台中：農業試驗所||Start page/Pages:||131-139||Source:||園產品採後處理與運銷技術研討會專刊:||Abstract:||
The commercial quality of vegetable soybean was mainly determined by the pod color. Yellowing of pods occurred rapidly after the harvest of vegetable soybean. Hence, studies on the pre-cooling treatment of pods for preservation of bright green color and preventing the yellowing of pod before freezing processing was required. Pre-cooling treatments tested in this experiment were spraying pods with tap water, drenching pods in 15℃ cold water, drenching pods in 5℃ cold water, storing pods in refrigerator, and the control. Vegetable soybean varieties used were Kaohsiung Selection 1,205 and Ryokkoh.
Results showed that pod color was easily changed to yellow dramatically and L value was unchanged for the non-treated pods. After 7 hours, treatments of spraying water on pods and drenching pods into tap water can slightly prevent the yellowing of pods. Best pre-cooling effects of pods drenched in 15℃ and 5℃ cold water and stored by refrigerator were found. The bright green color in pods can be maintained and yellowing of pods can be prevented longer than 7 hours and the L values can be reduced by above-mentioned methods. For practical and economical purposes, the best pre-cooling treatment for preventing the yellowing of vegetable soybean pods is by drenching pods into 15℃ cold water after pod threshing and harvesting.
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