现代温室甜椒产品质量规格标准的制订与探讨  

Discussion on Sweet Pepper Quality and Grade Standard Formulation of Modern Greenhouse

作　　者：吕卫光[1] 赵京音[1] 姚政[1] 姚永康 余廷园[1] 诸海涛[1] 

机构地区：[1]上海市农业科学院环境科学研究所上海市设施园艺技术重点实验室,上海201106 [2]上海孙桥农业联合发展有限公司,上海201203

出　　处：《中国农学通报》2005年第9期307-309,共3页Chinese Agricultural Science Bulletin

基　　金：国家"十五"科技重点攻关项目(2001BA503B05);上海市科技发展基金项目(993113012)。

摘　　要：通过对现代化温室甜椒果实进行调查,探讨了现代温室甜椒产品的品质因子和分级标准,根据甜椒的品质特点和参考国内外等级标准的划分,对甜椒产品划分了2个等级和4个规格。其卫生指标符合国家所规定的绿色农产品指标要求,采用绿色食品卫生指标作为现代温室甜椒质量规格标准的引用标准。The quality factors and grade strandard of sweet pepper of modern greenhouse was discussed in this paper. Sweet pepper grade was designed and decided into two grades and specification according to quality characteristics and referring nation and foreign standards. Aalysis sanitation indexs of sweet pepper were confined in the scope of national green food standard sanitation standard that was applied to sweet pepper product stand of modem greenhouse.

关 键 词：现代化温室 甜椒 质量规格 标准 甜椒果实 产品质量 规格标准 现代温室 制订 卫生指标 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS251.65[轻工技术与工程—食品科学与工程]