Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, China.
School of Life Sciences, Datong University, Datong, Shanxi, China.
PLoS One. 2022 Jul 1;17(7):e0268776. doi: 10.1371/journal.pone.0268776. eCollection 2022.
Snow pea is a very important vegetable, and its postharvest storage characteristics vary with species. Few studies on the differences in its storage characteristics are available. In this study, postharvest changes in metabolic rate (respiration rate and water loss rate), membrane permeability (relative conductivity), nutrient contents (total sugar, amino acids, starch), lignin, cellulose, β-Glucosidase (β-GC) enzyme activity, texture properties, PG enzyme activity and their relationship were analyzed in large sweet broad peas and small snow peas. On the 8th day of storage, we found that the respiration rate and water loss rate were increased, total sugars and total amino acids were decreased significantly in these two legume vegetables, and that metabolic rate was slower with less nutrients consumed in large sweet broad peas than in small snow peas. Throughout the 8-day whole storage, the lignin and cellulose contents were always lower in large sweet broad peas than in small snow peas. With the increasing storage time, small snow peas were more susceptible to lignification and fibrosis, which was observed in their texture properties. The enzyme activities related to cellulose and pectin degradation (β-GC, PG) also showed the same trend during the storage. At the late stage of storage, the taste of large sweet broad peas was better than that of small snow peas. In conclusion, the storage period of large sweet broad peas was longer than that of the small snow peas, and its lignification degree was lower than that of the small snow peas. Meanwhile, senescence and lignin accumulation led to hardening of snow pea during postharvest storage. Our findings provide a theoretical reference for improving the postharvest storage quality of snow pea and extending the shelf life.
豌豆是一种非常重要的蔬菜，其采后贮藏特性因品种而异。关于其贮藏特性差异的研究较少。本研究分析了大甜荚豌豆和小雪花豌豆采后代谢率（呼吸速率和失水速率）、膜透性（相对电导率）、营养成分（总糖、氨基酸、淀粉）、木质素、纤维素、β-葡萄糖苷酶（β-GC）酶活性、质地特性、PG 酶活性及其关系的变化。在贮藏的第 8 天，我们发现这两种豆科蔬菜的呼吸速率和失水速率增加，总糖和总氨基酸含量显著下降，大甜荚豌豆的代谢速率较慢，消耗的营养物质较少。在整个 8 天的贮藏过程中，大甜荚豌豆的木质素和纤维素含量始终低于小雪花豌豆。随着贮藏时间的增加，小雪花豌豆更容易木质化和纤维化，这在其质地特性中可以观察到。与纤维素和果胶降解相关的酶活性（β-GC、PG）在贮藏过程中也表现出相同的趋势。在贮藏后期，大甜荚豌豆的口感优于小雪花豌豆。综上所述，大甜荚豌豆的贮藏期长于小雪花豌豆，其木质化程度低于小雪花豌豆。同时，衰老和木质素积累导致小雪花豌豆在采后贮藏过程中变硬。本研究结果为提高小雪花豌豆的采后贮藏品质和延长货架期提供了理论参考。
