包装与运输方式对常温贮藏青椒品质的影响  

Influences of Packaging and Transportation Mode on Storage Quality of Green Pepper under Normal Temperature

作　　者：陈玉成[1] 王琛[1] 张锐[1] 高雅[1] 韩艳秋[1] 李莉峰[1] 

机构地区：[1]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161

出　　处：《保鲜与加工》2015年第6期7-12,共6页Storage and Process

基　　金：辽宁省农业攻关及成果产业化项目(2014205004)

摘　　要：以青椒（麻辣四号）为试材，采用不同包装（普通纸箱、瓦楞纸箱、微孔保鲜膜）、不同运输车辆（厢式半封闭货车、普通货车）及0．5μL，L1-MCP共6种组合方式处理，青椒经6h公路运输后（厢式半封闭货车温度18～24℃、相对湿度70％～80％；普通货车温度18～24℃、相对湿度50％～60％），贮于常温条件下（温度18～22℃、相对湿度80％～85％）12d，研究不同包装与运输方式对常温贮藏青椒品质的影响。结果表明，经0．5μL／Ll—MCP处理、采用5层瓦楞纸箱内衬微孔保鲜膜包装、用厢式半封闭货车运输的处理。能保持青椒较高的果实硬度和可溶性固形物含量，降低失重率与呼吸强度，抑制丙二醛含量的增加，延缓膜脂过氧化进程，延长贮藏期，保鲜效果显著。Green peppers （spicy four） were treated by six kinds of combination methods with different packing materials （ordinary carton, corrugated carton and microporous membrane）, different transport vehicles （semi closed van and ordinary truck） and 0.5 μL/L concentration of 1-MCP treatment, and stored in normal temperature condition （18-22 ℃, relative humidity 80%-85%） for 12 days after 6 hours highway transportation （the temperature of semi closed van was 18-24 ℃ and relative humidity was 70%-80%, and the temperature of ordinary truck was 18-24 ℃ and relative humidity was 50%- 60%）. Effects of different packaging and transportation modes on storage quality of green pepper under normal temperature were studied. The results showed that, the treatment, which treated by 0.5 μL/L concentration of 1-MCP, packaged by 5 layer corrugated carton and lined microporous membrane, and transported by semi closed van, could maintain higher fruit firmness and soluble solids content, reduce the weight loss rate and respiration intensity, inhibit the increase of MDA content, delay the process of membrane lipid peroxidation, prolong the storage period, and had the remarkable effect.

关 键 词：青椒 包装 运输 品质 常温货架 

分 类 号：S641.3[农业科学—蔬菜学]