不同贮藏温度下辣椒中丙二醛含量的变化  

Change of MDA Content of Pepper at Different Storage Temperatures

作　　者：方海田[1] 刘慧燕[1] 张光弟[1] 

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《农产品加工（创新版）（中）》2010年第5期29-31,35,共4页Farm Products Processing

基　　金：国家科技支撑项目(2007BAD57B04)

摘　　要：以宁夏某设施蔬菜基地的辣椒为试材,将辣椒采收后立即进行预冷处理,分别在2,4,7,10,12,20℃的条件下贮藏30d,每隔3d测定MDA含量。结果表明,在不同的贮藏温度下,随着贮藏时间的延长,MDA含量呈规律性变化趋势,说明这种变化与贮藏温度、贮藏时间及耐寒性有关系。同时考虑其他生理生化指标(如过氧化物酶、电导率、硬度等)的变化,在7,10,12℃贮藏温度下,辣椒的贮藏性能好,这可以作为辣椒贮藏保鲜时选择合适贮藏温度的依据。Pepper of a vegetable-based in Ningxia was chose as raw materials.Pepper were precoolinged immediately after harvest.Then,pepper were storaged respectively at 2,4,7,10,12,20 ℃ for 30 days.MDA content were determined every 3 days.As a result,at different storage temperatures,with the extension of storage time,change trends of MDA content showed regularity.It was to demonstrate the change with storage temperature,time and cold resistance related.when temperature of storage was at 7,10,12 ℃,at the same time,changes of other physiological and biochemical indicators such as peroxidase,conductivity,hardness,etc.were considered,storage performances of pepper were good.So,these temperature points can be used as the selection conditions of appropriate temperature of storage and preservation.

关 键 词：辣椒 贮藏温度 MDA 变化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]