热处理和间歇升温低温贮藏对辣椒冷害的影响  

Effect of Heat Treatment and Intermittent Warming on Chilling Injury of Pepper during Cold Storage

作　　者：王丹[1,2] 张子德[1] 刘升[2] 王利斌[3] 张贞亮[2] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]北京市农林科学院蔬菜研究中心,北京100097 [3]南京农业大学,江苏南京210095

出　　处：《安徽农业科学》2012年第3期1449-1451,共3页Journal of Anhui Agricultural Sciences

基　　金："十一五"国家科技支撑计划项目(2009BADB9B09);国家大宗蔬菜产业体系建设项目(CARS-25-E-01);北京市农林科学院科技创新能力建设专项(KJCX201102004)

摘　　要：[目的]研究热处理和间接升温低温贮藏对辣椒冷害的影响。[方法]以辣椒为材料,研究5℃、5℃+热处理[在(45.0±0.5)℃下处理30 min]、5℃+间接升温[每隔48h放至(20.0±0.5)℃冷库中24h]3种处理对辣椒冷害指数、呼吸强度、叶绿素含量、CAT酶活性、VC含量、细胞膜透性、MDA含量、腐烂指数和失重率的影响。[结果]与对照相比,热处理和间歇升温可延迟冷害出现的时间,减轻冷害和腐烂程度,减少MDA的产生和电导率的增加,抑制叶绿素、VC含量和CAT酶活性的降低。[结论]间歇升温比热处理延迟辣椒5 d出现冷害,热处理比间歇升温更好地抑制了辣椒VC和叶绿素含量的降低。[Objective] The study aimed to research the effect of the heat treatment and the intermittent warning on the chilling injury of the pepper during the cold storage.[Method]With the pepper as the material,the effects of 3 treatments including 5 ℃、5 ℃＋heat and 5 ℃ ＋ intermittent warning on the chilling injury index,respiration intensity,chlorophyll content,CAT activity,VC content,cell membrane Permeability,MDA content,decay index and weight loss rate were studied.[Result] Compared with CK,the heat treatment and intermittent warming could postpone the development of the chilling injury,alleviate the chilling injury and decay degree,reduce the production of the MDA and the increasing of relative electric conductivity,inhibit the decline of chlorophyll content,VC content and CAT activty.[conclusoion] For the appearance of chilling injury,intermittent warming postponted 5 days than heat treatment.But for inhited the decline of VC and chlorophyll content,heat treatment was better than inermittent warming.

关 键 词：辣椒 冷害 热处理 间歇升温 

分 类 号：S641.3[农业科学—蔬菜学]