中草药处理对辣椒贮藏特性的影响  

Effects of Chinese Herbal Medicine on Peppers' Storage Characteristic

作　　者：蓬桂华[1] 杨万荣[1] 苏丹[1] 刘崇政[1] 韩世玉[1] 

机构地区：[1]贵州省辣椒研究所,贵州贵阳550006

出　　处：《安徽农业科学》2014年第13期4036-4040,共5页Journal of Anhui Agricultural Sciences

基　　金：黔科合院所创新项目([2012]4003);黔农科合基金项目(2010007)

摘　　要：[目的]探明中草药处理下辣椒的贮藏特性,选择适宜的辣椒贮藏方法。[方法]以贵州地方辣椒品种为材料,探讨了3种不同中草药浸提液处理对4个辣椒品种的贮藏效果及其生理生化品质的影响。[结果]试验表明,不同的中草药处理在不同辣椒品种上的表现不尽相同,青蒿处理下,4个辣椒品种在各贮藏时期的腐烂指数和后熟指数均最低,与对照处理的差异达到极显著水平。在贮藏过程中,辣椒果实的含水量、叶绿素含量及VC含量不断下降,可溶性蛋白质与丙二醛含量先升高后下降。综合而言,青蒿处理对延缓辣椒果实叶绿素含量、VC含量、果实含水量的降低及MDA含量升高较其他处理效果好。[结论]研究可为贵州辣椒贮藏技术的改进提供一定的理论依据。[Objective] To explore the storage characteristics of pepper under the treatment of traditional Chinese medicine,select suitable storage method for pepper.[Method] With Guizhou local pepper variety as material,effects of three kinds of traditional Chinese medicine extracts on storage and physiological and biochemical qualities of four pepper varieties were discussed.[Result] The results showed that,it had the lowest rot index and ripening index by Artemisia treatment for 4 pepper varieties,and it had a very significant level difference with the control treatment.The content of water,chlorophyll and Vc decreased and the content of soluble protein and MDA decreased after increasing in pepper fruits by Chinese herbal medicine treatment.Artemisia treatment is better than other treatments in delaying decrease of chlorophyll,Vc,moisture content and increase of MDA content.[Conclusion] The study can provide theoretical basis for improvement of pepper storage technology in Guizhou.

关 键 词：辣椒 贮藏特性 中草药 

分 类 号：S641.3[农业科学—蔬菜学]