热激处理对青椒的保鲜效果研究  

Effects of Heat Shock Treatment on Storage of Green Pepper

作　　者：范林林[1] 毛宇豪 夏春丽[1] 吕佳煜 左进华[1] 高丽朴[1] 王清[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心,果蔬农产品保鲜与加工北京市重点实验室,农业部华北地区园艺作物生物学与种质创制重点实验室,农业部都市农业(北方)重点实验室,北京100097

出　　处：《安徽农业科学》2016年第19期76-79,共4页Journal of Anhui Agricultural Sciences

基　　金：国家大宗蔬菜产业体系建设项目(CARS-25-E-01);西北非耕地园艺作物生态高效生产技术研究与示范项目(201203095);北京市农林科学院青年基金项目(201404)

摘　　要：[目的]研究热处理对青椒贮藏品质的影响,为青椒采后贮藏保鲜提供参考。[方法]以青椒为试材,将其分别放入40、45、50℃的热水中浸泡2 min后沥干,用0.04 mm厚度的PE保鲜袋包装后置于25℃冷库中贮藏,每3 d测定与成熟衰老相关的生理生化指标。[结果]45℃热激处理能够维持青椒较高的感官评分和硬度,可有效防止青椒果实水分和可溶性固形物、维生素C、叶绿素等营养物质的流失,提高过氧化物酶(POD)、过氧化氢酶(CAT)酶活性,抑制多酚氧化酶(PPO)酶活性。[结论]45℃热激处理可较好地延长青椒的货架寿命,对其保鲜效果最佳。[Objective] To determine the effects of heat shock treatment on quality and storage of green pepper. [Method] After soaking in40,45,and 50 ℃ hot-water solution for 2 min and naturally drying,green peppers were packed by 0. 04 mm thick PE film fresh protection package and stored at 25 ℃. Indicators related to maturity and aging were measured every 3 days during the storage. [Result] The results showed that heat shock treatment at 45 ℃ could maintain the sensory properties and hardness of green pepper,and reduced the decrease in moisture and the content of total soluble solids（ TSS）,chlorophyll,and vitamin C,and increased the activity of antioxidant enzymes,including catalase（ CAT） and peroxidase（ POD）,and inhibited polyphenol oxidase（ PPO） activity. [Conclusion] The heat shock treatment at45 ℃ can extend shelf life of green paper and optimize its fresh protection effect.

关 键 词：青椒 热激处理 衰老 叶绿素 

分 类 号：S609.3[农业科学—园艺学]