不同剂型二氧化硫保鲜剂对蚕豆采后品质的影响

为筛选蚕豆鲜荚的适宜保鲜技术，采用不同剂型的二氧化硫（SO2）保鲜剂对鲜蚕豆荚进行贮藏保鲜，测定其贮藏过程中的生理指标和感官品质的变化。结果表明：与对照组相比，SO2快释保鲜剂和SO2缓释保鲜剂处理的鲜蚕豆荚褐变指数和硬度均降低。在贮藏前期（0~8 d），SO2快释保鲜剂处理对鲜蚕豆荚品质的保护效果较好，呼吸高峰延迟4 d，保持较高的叶绿素含量，减少VC 含量的损失，改善了感官品质。在贮藏后期，SO2缓释保鲜剂处理不仅能抑制蚕豆荚籽粒硬度的上升，维持脆嫩的口感，还能有效保持VC 含量，提高其营养价值。贮藏0~8 d，SO2快释保鲜剂处理对鲜蚕豆荚品质的保护效果较好；在贮藏后期，SO2缓释保鲜剂处理能维持鲜蚕豆荚较好的感官品质和营养价值。故应根据不同的保鲜需求，选择不同剂型的SO2保鲜剂对蚕豆鲜荚进行保鲜处理。

Effects of Different Formulations of Sulfur Dioxide Preservatives on the Post-harvest Quality of Faba Beans

To screen the suitable preservation technology for fresh faba bean pods, different formulations of sulfur dioxide (SO2) preservatives were used to store fresh faba bean pods, and changes in physiological indicators and sensory quality during storage were determined. Results demonstrated that both fast -released SO2 preservative treatment and slow-release SO2 preservative treatment reduced browning index and hardness of fresh faba bean pods com-pared to the control group. In the intial stage of storage (0~8 d), fast-release SO2 preservative treatment showed supe-rior protective effects on pod quality by delaying the respiratory peak by 4 days, maintaining a high chlorophyll content, reducing the vitamin C content loss, and enhancing the sensory quality. In the later stage of storage, slow-released SO2 preservative treatment not only inhibited the increase of hardness of faba bean seeds and maintained crisp and tender taste， but also effectively maintained vitamin C content and improved the nutritional value. In the first 8 days of storage, fast-release SO2 treatment showed superior protective effects on pod quality; in the late storage period, SO2 slow-release preservative treatment could maintain better sensory quality and nutritional value. Therefore, different formulation of SO2 preservative should be selected to preserve fresh faba bean pods based on different preservation needs.