温度变化和1-MCP处理对青椒贮藏品质的影响  

Effects of Temperature Variation and 1-MCP Treatment on Quality of Green Pepper during Storage Period

作　　者：侯田莹[1] 王福东[2] 寇文丽[1] 王博华[3] 郑淑芳[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心,北京100097 [2]北京市农业技术推广站,北京100029 [3]福建农林大学食品科学学院,福建福州350002

出　　处：《保鲜与加工》2012年第5期8-13,共6页Storage and Process

基　　金："十二五"国家科技支撑计划(2011BAD05B04);北京市农林科学院科技创新能力建设专项(KJCX201102004);现代农业产业技术体系北京市果类蔬菜创新团队项目

摘　　要：以丰田新秀青椒为试材,模拟贮运过程中温度的变化,研究其对青椒品质的影响以及1-MCP处理在此过程中的保鲜效果。结果表明,贮运环境温度的变化容易导致青椒果实呼吸作用增强,失重率增加,可溶性固形物、可滴定酸、VC等营养成分消耗过快,硬度下降,造成衰败和腐烂;1-MCP处理可以显著抑制青椒由于温度变化而产生的代谢增强,从而较好地保持其可溶性固形物、可滴定酸、VC等营养成分,减少质量损失和腐败的发生,延缓果实的成熟和转红。10℃恒温结合1-MCP处理贮藏35 d的青椒商品率可达90%以上;模拟青椒贮运条件,采用1μL/L浓度的1-MCP熏蒸24 h,在10℃贮藏6d后,取出,盖上保温被在室温25℃条件下放置24h,再重新放入10℃冷库中贮藏28d时,青椒果实的商品率可达70%以上。The green peppers of cuhivar ＇ Fengtianxinxiu＇ were used as material to investigate the effect of temperature variation and dealing with 1-MCP on quality of green pepper during storage period. The results showed that, temperature variation promoted the increase of respiration rate, weight loss rate, the consumption of some nutrition, such as soluble solids, titratable acidity, VC and so on, and the reduce of hardness, and might cause decay. However, 1-MCP treatment could significantly inhibit the increase of metabolism resulted from temperature, variation, and the nutrition was well maintained, reduced weight loss and delay, thereby, the maturity process from green peppers to red ones were delayed. The commodity rate of green pepper treated with 1-MCP at 10℃ storage temperature for 35 d was above 90%. The green peppers dealing with 1μL/L concentration of 1-MCP for 24 h, were taken out from the cold store after 6 days storage at 10℃ and then coated with polyurethane insulation for 24 h at room temperature （25℃）, afterwards given back into the 10℃ cold store once again for 28 days storage, after the above process and storage period, the commodity rate of green pepper was still up to 70%.

关 键 词：1-MCP 青椒 变温 贮藏品质 

分 类 号：S641.3[农业科学—蔬菜学]