青椒的冷害及防治技术研究  

Studies on Chilling Injury and Control of Sweet Pepper

作　　者：石建新[1] 赵迎丽[1] 阎晓芳[1] 李建华[1] 

机构地区：[1]山西省农业科学院农产品贮藏保鲜研究所,太原030031

出　　处：《山西农业科学》1998年第4期48-53,共6页Journal of Shanxi Agricultural Sciences

摘　　要：试验对不同低温贮藏条件下青椒果实的呼吸强度、丙二醛含量的变化和冷害发生规律以及防治技术进行了研究。结果表明，在低温胁迫下，青椒果实呼吸异常升高，丙二醛含量积累峰提前出现。与0℃贮藏条件相比，3℃下贮藏的青椒其冷害发生更早，程度更严重。单果套袋和DPA处理可将青椒在0℃下的贮藏期延长到45d。Effects of different low temperatures on respiration rate, malonaldehyde content, chilling injury and control methods were studied. The results showed that the respirahon rate of sweet peppers sharply increased, the accumlation peak of malonaldehyde emerged in advance Under chilling stress conditions, and sweet peppers stored in 3℃ were more sensitive to chilling in jujury than those stored in0℃. Sweet peppers treated with individual film package or DPA dipping could be stored at 0℃ up to 45days.

关 键 词：青椒 冷害 单果套袋 二苯胺 

分 类 号：S641.305.3[农业科学—蔬菜学]