保鲜剂和贮藏温度对青椒果实贮藏品质的影响  

Effects of Preservative Agent and Storage Temperatures on Storage Quality of Pepper Fruit

作　　者：吕建国[1] 颉建明[1] 吴小华[1] 颉敏华[2] 李梅[2] 

机构地区：[1]甘肃农业大学农学院,甘肃兰州730070 [2]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730000

出　　处：《农产品加工（下）》2009年第7期19-23,共5页Farm Products Processing

基　　金：国家科技支撑计划(2007BAD52B01);国家科技支撑计划(2007BAD88B07)

摘　　要：以大棚秋延后陇椒5号青椒果实为试验材料,研究了常温(20～25℃)、低温(9～10℃)条件下,伊源青椒保鲜剂和乙烯利处理对贮藏期间青椒VC含量、叶绿素含量、腐烂指数、转红率和保鲜率的影响。结果表明,在不同温度的贮藏期间,青椒VC含量和叶绿素含量逐渐下降,腐烂指数和转红率逐渐增大,商品果率减小;伊源保鲜剂能显著延缓青椒VC含量的下降和叶绿素的降解速度,减小腐烂指数和转红率,延长贮藏期。低温条件显著提高了青椒的保鲜效果,延长了保鲜期。The effects of preservative agent and storage temperatures on storage quality of pepper fruit were studied. During the storage period, vitamin C （VC） content, chlorophyll content, rot scale, rubescent grade and the commodity rate of fruits were monitored for freshness preservation evaluation. The results showed that contents of both VC and chlorophyll decreased gradually, in contrast, the numbers of rote scale and rubescent grade went up, leading to a decreasing rate allocated to freshness-keeping. In general, preservative agent prolonged significantly the descending of VC content and chlorophyll degradation, reduced rot scale and rubesent grade, therefore, elongated storage period.

关 键 词：温度 保鲜剂 青椒 贮藏品质 

分 类 号：S379.2[农业科学—农产品加工]