Effect On Post-harvest Physiology And Quality Of Phaseolus Vulgaris L.with Electrolyzed Functional Water And Ultrasound Treatment During Storage

The fresh beans were used as materials in this experiment,the survival microbes population,total combined molds and yeasts count,nutrition and physiological index during storage were detected,this paper studied the effect on post-harvest physiology and quality of beans with electrolyzed functional water?ultrasound and acidic electrolyzed functional water respectively and combined treatment during storage for the purpose to providing a reference to the application of electrolyzed functional water ultrasound in the storage of fresh beans and the theoretical basis to reduce the number of beans post-harvest losses,improve the storage quality and prolong the shelf life.The main research results are summarized as follows:1.AEW treatment could maintain the color of beans during storage,reduce the water loss,maintain relatively high hardness,reducing sugar,ascorbic acid,chlorophyll content,delay the aging process of bean,moreover,both AEW and Alkaline Electrolyzed Functional Water could reduce the respiration of beans,delay the emergence of its peak respiration,and could play a very good role in reducing the rust index and improving the commodity rate;2.Ultrasound,AEW,ultrasonic combination AEW treatment not only could achieve a good bactericidal effect,but also could inhibit the growth of microorganisms in the storage process,especially the combination of ultrasonic and AEW treatment could play a synergistic bactericidal effect which could make the survival microbes population,total combined molds and yeasts count decrease respectively by 1.81 and 1.94 1g CFU/g,and the survival microbes population,total combined molds and yeasts count were still lower than CK respectively 1.54,0.94 1g CFU/g at the end of storage;3.Ultrasonic treatment could make the respiration peak appeared 2 days earlier,while AEW treatment could delay 2 days,the combination treatment has no effect on the appear time of respiratory peak,these three treatments all decreased the respiratory peak of beans,decreased 8.41,13.16,7.06 CO2 mg · kg-1h-1,respectively;4.Ultrasound,AEW,the combination treatment all could delay the hardness drop,the degradation of reducing sugar,ascorbic acid and other nutrients,especially,the combination treatment could have a synergistic effect in keeping the beans' hardness.