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.