贮藏温度对辣椒果实品质和采后生理的影响  

Effects of Storage Temperature on Quality and Postharvest Physiologies of Chili Fruits

作　　者：李文文[1] 李俊俊[1] 邵远志[2] 

机构地区：[1]海南大学园艺园林学院,海南海口570228 [2]海南大学食品学院,海南海口570228

出　　处：《核农学报》2013年第11期1692-1696,共5页Journal of Nuclear Agricultural Sciences

基　　金：国家科技支撑计划项目(2013BAD19B07);海南省重大科技专项(ZDZX2013011)

摘　　要：本试验以辣椒果实为材料,研究不同贮藏温度对辣椒果实贮藏品质(硬度、病情指数、VC含量)和采后生理,包括过氧化物酶(POD)活性、丙二醛(MDA)含量、超氧化物歧化酶(SOD)活性、相对电导率的影响。结果表明:贮藏过程中辣椒果实的MDA含量、相对电导率、病情指数随贮藏时间的延长而增加,而SOD活性、POD活性、果实硬度和VC含量则呈下降趋势;不同贮藏温度对辣椒果实贮藏品质和采后生理影响不同,在25℃下品质和生理变化最快,其次是12℃和4℃,在8℃下品质和生理变化最慢。说明8℃贮藏辣椒果实最有利于保持果实品质,延缓辣椒的成熟与衰老。The effects of storage temperature on quality （firmness, disease index, Vc content ） and postharvest physiologies（POD activity, MDA content, SOD activity, relative conductivity） of chili fruits were studied. Results showed that during the storage, the MDA content, relative conductivity and disease index of chili fruits increased with the process of storage time, however, the activities of SOD and POD, fruit firmness and Vc content declined. Different storage temperatures had different effects on quality, the changes in quality and postharvest physiology were the fastest for fruits stored at 25℃ , it was followed by 12℃ and 4℃ , quality and postharvest physiology changed slowly at 8℃. It was suggested that 8℃ was the most suitable temperature for storing chili fruits, it could maintain storage quality and delay senescence of chili fruits.

关 键 词：辣椒 贮藏温度 品质 采后生理 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]