低温对辣椒贮藏特性的影响  

Effects of Low Temperature on Storage Characteristics of Hot Pepper

作　　者：蓬桂华[1] 韩世玉[1] 张爱民[1] 杨万荣[1] 赖卫[1] 

机构地区：[1]贵州省辣椒研究所,贵阳550006

出　　处：《长江蔬菜》2014年第14期41-46,共6页Journal of Changjiang Vegetables

基　　金：辣椒;蚕桑种质资源开发利用研究创新能力建设(黔科合院所创新[2012]4003);贵州鲜食辣椒品种贮藏保鲜技术研究(黔农科合基金项目[2010007])

摘　　要：为了探明低温对辣椒果实贮藏特性的影响,寻找到最佳的贮藏温度,以贵州地方辣椒品种为材料,研究了不同低温处理对辣椒果实贮藏效果及其生理生化的影响。研究结果表明,7℃处理、9℃处理与11℃处理均能不同程度地抑制辣椒果实的腐烂和后熟,以7℃处理效果最为明显,但是该处理下辣椒果实发生冷害,不利于贮藏。低温贮藏能延缓辣椒果实含水量、叶绿素及可溶性糖含量的下降,减缓辣椒果实MDA含量的升高。In order to study the effects of low temperatures on storage characteristics of pepper fruits and find out the optimal storage temperature, we studied the effects of different low temperatures on storage effect and physiological -biochemical characteristics of Guizhou local pepper cultivars. The results showed that, under low temperature treatments （7℃, 9℃ and 11℃）, the fruit rot and postripeness were delayed, and the 7℃ low temperature treatment had the most obvious effect, but pepper fruit suffered from chilling injury under the temperature, thus the 7℃ treatment went against pepper fruit storage. While the 9℃ treatment could postpone the decrease of water content, chlorophyll content, soluble sugar content and the increase of MDA content in pepper fruits.

关 键 词：辣椒 温度处理 贮藏特性 冷害 

分 类 号：S641.3[农业科学—蔬菜学]