贮藏温度对打孔保鲜袋包装青椒品质的影响  

Effect of storage temperature on quality changes of punched baggie packaged green pepper

作　　者：张洪磊[1] 谢晶[1] 林永艳[1] 朱军伟[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品与机械》2012年第4期179-181,共3页Food and Machinery

基　　金：2011年度上海市农业科技成果转化资金项目(编号:113919N0700);上海市科委工程中心建设(编号:11DZ2292800)

摘　　要：研究处理温度对打孔保鲜袋包装青椒的生理生化指标、贮藏效果和冷害程度等的影响。结果表明:10℃是采后青椒果实冷藏的最佳贮藏温度,该温度下,营养成分的流失最低,货架期最长;7℃及以下的贮藏温度对青椒产生了不同程度的冷害,其主要表现为冷害指数、丙二醛含量和电导率的升高,其中4℃处理的冷害程度最为严重。The affect on physiological, biochemical changes, the stor- age effect and the degree of chilling injury of green pepper packed with punched bag under 1℃ ,4℃ ,7 ℃ ,10℃were studied. The re- suits showed that 10℃ was the optimum storage temperature for green pepper fruit, under this temperature, the nutrition elementary losses of the fruit were the lowest, the shelf life was extended to the longest. The chilling injury would he occurred at 1 ℃ ,4 ℃ ,7 ℃ the changes were mainly found by the increasing of chilling injury index, the MAD content, and the membrane leakage . The chilling injury would be occurred much higher at 4℃ than those at other tempera- tures.

关 键 词：青椒 温度 品质变化 冷害 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]