贮藏温度对绿果期辣椒果实水分和Vc含量的影响  

Effects of storage temperature on water and Vc content of pepper at green fruit stage

作　　者：李莉[1] 田士林[1] 

机构地区：[1]黄淮学院生物工程系,河南驻马店463000

出　　处：《河南科技学院学报（自然科学版）》2016年第2期13-16,共4页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省创新型科技人才队伍建设工程(C20150054);黄淮学院高学历人才科研启动经费项目

摘　　要：以cv.B54辣椒品种绿果期果实为试材,研究不同贮藏条件下辣椒果实水分散失率和Vc含量的变化.结果表明:在室内常温条件下保存绿果期辣椒果实,随着贮藏时间的延长,辣椒果实中的含水量不断下降,从最初的86.6%下降到18 d后的50.11%,而4℃条件下果实含水量始终维持在86%左右.室温条件下,随着贮藏时间的延长,辣椒果实中Vc的含量不断增加,至第12天,果实中Vc含量达最大值1 335.7 m g/kg,与最初果实中Vc的含量相比增加了459.6 m g/kg,之后开始降低;4℃贮藏条件下,辣椒果实的V c的含量到第18天时仅仅增加了3.3 m g/kg,Vc含量几乎不受贮藏时间的影响.研究结论可为鲜食辣椒果实的保鲜提供一定的参考.cv. B54 was used as materials varieties to study the water loss rate and Vc content of pepper fruits at the mature green stage of pepper fruit.The results showed that the water loss rate was rising with the extension of storage time at room temperature,resulting in pepper fruit moisture decreased,the water content decreased from 86.6% to50.11%（18 d）,a decrease of 36.49%;in 4 ℃,fruit water content maintained at about 86% from beginning to end.The change of Vc content was as follows：at room temperature,the content of Vc increased with the extension of storage time,the content of Vc reached the maximum value on 12 day,has increased for 459.6 mg/kg than the first day, then began to decrease; at 4 ℃,Vc content of pepper fruit only increased by 3.3 mg/kg from 0d to 18 d,the Vc content of pepper fruits was unaffected by the storage time.All these results provided a certain reference for pepper fruit storage and preservation.

关 键 词：辣椒果实 Vc含量 贮藏条件 辣椒保鲜 

分 类 号：S641.3[农业科学—蔬菜学]