不同保鲜剂对鲜食辣椒储藏品质的影响  

Effects of Different Preservatives on Storage Quality of Fresh Pepper

作　　者：叶欣悦 陆光磊 须文[1,2] YE Xinyue;LU Guanglei;XU Wen(Agricultural College,Guizhou University,Guiyang,Guizhou 550025;Pepper Research Institute,Guizhou University,Guiyang,Guizhou 550025)

机构地区：[1]贵州大学农学院,贵州贵阳550025 [2]贵州大学辣椒研究院,贵州贵阳550025

出　　处：《北方园艺》2022年第17期92-99,共8页Northern Horticulture

基　　金：贵州省“千”层次人才培养资助项目(贵大“千”层次[2018]02号);国家级大学生创新训练计划资助项目(贵大(国)创字2020(030));贵州大学引进人才资助项目(贵大人基合字[2016]48号)。

摘　　要：以“二荆条”辣椒的新鲜绿熟果为试材,选用7种商品化学保鲜剂,主要成分包括1-甲基环丙烯(1-MCP)、脱氢乙酸钠、山梨酸钾、焦亚硫酸钠、乳酸钠、D-异抗坏血酸钠、抗坏血酸等,按照使用说明配制成一定浓度的溶液,对辣椒鲜果进行浸泡处理,分别取样测定辣椒的失重率、腐烂指数、果实硬度、呼吸强度、可溶性固形物、纤维素和亚硝酸盐含量,比较不同保鲜剂对辣椒绿熟果储藏品质的影响,以期延长鲜食辣椒的储藏保鲜时间,选择适合辣椒绿熟果保鲜的商品保鲜剂。结果表明:以抗坏血酸为主要成分的抗氧化保鲜剂相较其它保鲜剂在抑制辣椒失水及腐烂上效果显著。以1-MCP为主要成分的植物生长调节剂相较其它保鲜剂在各项指标上表现较好。此外,抗坏血酸保鲜剂对辣椒腐烂的抑制效果最好,但显著提高了亚硝酸盐含量。Taking fresh green capsicum fruits of ‘Er Jingtiao’ pepper as test materials, 7 kinds of commercial chemical preservatives were selected, the main components included 1-methylcyclopropene(1-MCP),sodium dehydroacetate, potassium sorbate, sodium metabisulfite, sodium lactate, sodium D-ascorbate and scorbic acid, etc.According to the instructions for use, a solution of a certain concentration was prepared, and the fresh pepper fruit was soaked.Samples were taken to determine the weight loss rate, rot index, fruit firmness, respiration intensity, soluble solids, cellulose and nitrite contents of peppers.The effects of different preservatives on the storage quality of green ripe pepper were compared, in order to prolong the storage time of fresh pepper and select the commercial preservatives suitable for the preservation of green ripe pepper.The results showed that the plant growth regulators with 1-MCP as the main component had better performance in various indexes than other preservatives.In addition, the ascorbic acid preservative had the best inhibitory effect on pepper rot, but significantly increased the nitrite content.

关 键 词：辣椒 储藏 保鲜剂 保鲜效果 储藏品质 

分 类 号：S609.3[农业科学—园艺学]