青椒采后贮藏保鲜研究进展  

Research Progress in Techniques for Postharvest Preservation of Green Sweet Peppers

作　　者：张少平 李洲 练冬梅 姚运法 鞠玉栋 赖正锋 吴松海 林碧珍 洪建基 ZHANG Shaoping;LI Zhou;LIAN Dongmei;YAO Yunfa;JU Yudong;LAI Zhengfeng;WU Songhai;LIN Bizhen;HONG Jianji(Subtropical Agriculture Research Institute,Fujian Academy of Agricultural Sciences,Zhangzhou 363005,China)

机构地区：[1]福建省农业科学院亚热带农业研究所,福建漳州363005

出　　处：《食品科学》2023年第13期328-337,共10页Food Science

基　　金：福建省公益类科研院所专项(2021R1030007,2021R1030002,2022R1030002);福建省农业科学院青年创新团队项目(CXTD2021006-3);福建省农业科学院科技创新平台专项(CXPT202103);福建省农业科学院自由探索科技创新项目(ZYTS202207)。

摘　　要：青椒营养丰富、果形和颜色多样,除作为蔬菜食用外,还广泛用作调料和配菜。采后青椒因呼吸作用及有害微生物侵染,易失水萎蔫甚至腐烂变质,合适的保鲜技术能最大限度地保存青椒营养物质、延长保鲜期。本文介绍冷藏及包装等物理保鲜,植物、动物及微生物等提取物的生物保鲜,钙处理及1-甲基环丙烯等化学保鲜技术在青椒贮藏中的应用,详细分析壳聚糖及魔芋葡甘聚糖等复配涂膜对青椒的贮藏保鲜效果,比较不同保鲜技术在青椒贮藏中的优势,为采后青椒贮藏保鲜提供参考和指导。Green sweat peppers are rich in nutrients and diverse in shape and color.Apart from being eaten as a vegetable,it is widely used as seasoning and side dishes.Due to respiration and infection by harmful microorganisms,postharvest green peppers are prone to water loss,wilting and even rot.Appropriate preservation technology can maximize the preservation of nutrients and extend the storage period of green peppers.This paper introduces the techniques used for postharvest preservation of green sweet peppers:physical preservation methods such as refrigeration and packaging,biological preservatives such as microbial,plant and animal extracts,and chemical preservatives such as calcium agents and 1-methylcyclopropene(1-MCP),and compares the advantages and disadvantages of these preservation techniques.It elaborates the effect of chitosan or konjac glucomannan-based composite coatings on preserving the quality of green sweet peppers.Our intention is to provide a reference and guidance for the storage and preservation of postharvest green peppers.

关 键 词：青椒 采后 贮藏 保鲜技术 复配涂膜 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]