采后剪柄和伤口密封对青辣椒冷藏品质变化的影响  

Effect of cutting stem and sealing wound on quality of postharvest green capsicum during storage

作　　者：陈娟娟[1] 陶乐仁[1] 赵月[1] 顾超恒[1] 张庆刚[1,2] 

机构地区：[1]上海理工大学低温与生物研究所,上海200093 [2]哈尔滨商业大学制冷空调研究所,黑龙江哈尔滨150028

出　　处：《食品工业科技》2015年第2期331-334,338,共5页Science and Technology of Food Industry

摘　　要：为研究青辣椒采后剪柄和伤口密封情况对其冷藏品质的影响,对其进行不剪柄、留2cm柄和不留柄以及柄处伤口密封和不密封处理,青辣椒处理后放于8℃,相对湿度95%左右的环境下冷藏,观察和测定其腐烂指数、质量损失、VC含量和MDA含量的变化情况。结果表明,剪柄后若不处理伤口,会增加辣椒的腐烂指数,柄越短腐烂指数越高;辣椒柄越长质量损失越大;无柄辣椒的VC含量最高,对照组次之,2cm柄辣椒的VC含量最低。密封伤口降低了青辣椒的腐烂指数,且无柄密封组和2cm密封组的效果较显著;剪柄后再密封,辣椒的质量损失无差异;伤口密封抑制了果实中VC含量的下降,贮藏后期效果更明显。从18d开始,2cm柄密封组和无柄密封组MDA含量显著低于对照组。To explore the effects of cutting stem and sealing wound on the quality of postharvest green capsicums,thedecay index,weight loss,the content of VCand MDA of green capsicumsstored at 8℃,relative humidity 95% were evaluated. Green capsicums were dealt with no cutting,left 2cm length stem,left no stem and sealed wound,no sealing. The results showed that cutting stem without sealing could increase the decay index,and the shorter the capsicums＇ stem the higher the decay index,the rule of weight loss was opposite to decay index,the capsicums with no stem had the highest VCcontent,and the control group had more VCthan the group with 2cm length stem. Sealing wound reduced decay index,sealing wound reduced decay index,2cm stem seal and no stem seal groups had significant effect,sealing wound after cutting stem had no significant difference on weighting loss,sealing wound inhibited the loss of VC,and the effect was more obvious in the late storage. From 18 th day,MDA in 2cm stem seal and no stem seal groups were obvious lower than control group.

关 键 词：剪柄 伤口密封 青辣椒 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]