贮前热处理对冷藏甜椒果实品质的影响  

Effect of Prestorage Heat Treatment on Fruit Quality of Sweet Pepper During Cold Storage

作　　者：陈发河[1] 张维一[1] 吴光斌 

机构地区：[1]新疆农业大学食品科学系,乌鲁木齐830052 [2]新疆质量技术监督局质检所,乌鲁木齐830000

出　　处：《新疆农业大学学报》2000年第2期6-10,共5页Journal of Xinjiang Agricultural University

基　　金：新疆教委自然科学基金资助项目! (941 4 4 )

摘　　要：低温下甜椒果实呼吸异常升高 ,果肉细胞膜透性增大。贮前热处理可降低低温胁迫引起的呼吸增加 ,减缓果肉细胞电解质的渗漏。热处理后的果实贮藏在 0～1℃下 ,冷害症状显现的时间推迟 ,冷害程度减轻 ;后熟转红受到明显的抑制 ,商品率增加。The respiratory rate of sweet pepper (Capsicum frutescens) increased sharply under the chilling stress.The relative conductivity of pulp and the membrane permeability also increased as the time of chilling stress was prolonged.The prestorage heat treatment lowered the rise in respiratory and reduced the electrolyte leakage of pulp.The rise in respiratory, which is related to the process of ripening and peel color development at 10～12 ℃,was restricted after prestorage heat treatment.When sweet peppers were stored at 0～1 ℃after prestorage heat treatment the symptom of chilling injury appearing was delayed 8days and the degree of chilling injury was lightened.The combining use of prestorage heat treatment and low temperature storage (0～1 ℃) could restrict the ripening and peel color development significantly.Prestorage heat treatment reduced the incidence of decay, increased fruit commercial rate, extended storage life and shelf life of sweet peppers during cold storage.The prestorage heat treatment had no adverse effects on the quality of sweet peppers during cold storage.

关 键 词：甜椒 贮前热处理 呼吸速率 果实品质 冷藏 

分 类 号：S641.309.3[农业科学—蔬菜学]