不同热激处理对采后普鲁登斯牛角椒冷害控制作用的研究  

Control Effect of Different Heat Shock Treatment on Chilling Injury in Postharvest Prudence Horn Peppers

作　　者：陈德琴[1] 

机构地区：[1]遵义职业技术学院,贵州遵义563000

出　　处：《农产品加工》2016年第8期15-18,共4页Farm Products Processing

摘　　要：以普鲁登斯(Prudence)牛角椒为试材,采后用45,50,55℃热水分别浸泡处理1,4 min后,置于温度为1±1℃的冷藏库贮藏。通过比较不同热激处理对普鲁登斯牛角椒冷害指数、品质指标和外观特性的影响,筛选出最佳的热激处理条件为45℃,4 min和50℃,1 min;最佳热激处理明显降低了果实冷害程度,控制了叶绿素分解速率,维持了果肉高VC含量,抑制了MDA含量的增加,贮藏42 d时冷害指数仅为12.5%和19.5%,对减轻贮藏中普鲁登斯牛角椒冷害发生的效果最佳。The cultivars of Prudence horn peppers are treated with hotwater at 45 ℃ for 1 rain, at 45 ℃ for 4 min, at 50 ℃ for 1 min, at 50 ℃ for 4 min, at 55 ℃ for 1 min or at 55 ℃ for 4 min, during the storage at 1 ± 1 ℃. By comparing different heat shock treatment on prudence horn peppers chilling injury index, index of quality and appearance characteristics influence, the best heat shock treatment conditions as follow： 45 ℃, 4 min and 50 ℃, 1 min heat shock treatment, which significantly inhibited chilling injury occurrence and development, maintained high level of VC content, reduced in cumulation of MDA content, retarded increase in membrane permeability and decrease in chlorophyll and protected the stability of membrane best. The chilling injury index is still 12.5% or 19.5% as the cold storage peppers extend by the 42 days＇. Heat shock freatment has oviously effehive on chilling injury in Prudence horn peppers.

关 键 词：普鲁登斯牛角椒 热激处理 冷害 

分 类 号：S641.3[农业科学—蔬菜学]