Research Progress on Postharvest Preservation Technologies of Cowpea
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Abstract:
Cowpea is widely planted in various parts of our country and belongs to legume vegetable with high consumption. It is rich in nutrients, and high in proteins, carbohydrates, vitamins and minerals, with a high economic value. However, cowpea is a seasonal vegetable, and its sales are seasonally and regionally restricted. Because the pod tissue is young and tender, and the respiratory intensity is very high, it is easy to cause postharvest problems such asripening and senescence, rust spotting and chilling injury, causing quality reduction, nutrient loss, decay and deterioration, thereby affecting seriously the edible value. The application of preservation technologies can play a certain role in the nutritional quality, sensory quality and enzyme activity of postharvest cowpea, so as to maintain the good quality and flavor of cowpea and prolong its shelf life. Therefore, this paper summarizes the research on postharvest preservation of cowpea from two aspects i.e. physical preservation technologies and chemical preservation technologies, in order to provide a theoretical reference for the research on postharvest storage and preservation technologies of cowpea, alleviate the situation of local excess production and oversupply, and change the current situation of postharvest preservation of cowpea.
