【摘要】 辣椒果实成熟过程的吸呼变化具有明显的高峰,与乙烯释放趋于一致。在不同成熟度的果实呼吸中未发现无氧呼吸产物乙醛和乙醇。 在气调贮藏辣椒的气体中,氧分压低于1％,即引起生理损伤。在16℃的温度下,抑制辣椒果实后熟氧的临界值约7─8％。在氧分压2─5％时,CO₂分压短时间高达13.5％,也未出现生理损伤,对CO₂分压不敏感。 辣椒果实发育过程中,可溶性糖、可滴定酸、维生素C均随果实生理成熟而增加;淀粉粒随果实生理成熟而消失。在贮藏过程中维生素C比较稳定。经40天到80天贮藏并无减少的趋势。可滴定酸随着贮藏期延长,果实达到生理成熟而增加。贮藏初期可溶性糖因淀粉水解而增加,继续贮藏又大量减少。更多还原

【Abstract】 At the riping stage of capsicum fruits, respiration has a climacteric. It coincides with ethylence evolution. In fruits of different stage of maturation, both aldehyde or alcohol, produced by anaerobic respiration, are not found.Physiological injury of red pepper during storage appears when oxygen partial pressure is lower than 1%. The critical value of oxygen partial pressure for effective inhibition ofred pepper postmaturation is around 7-8% at 16℃ . Physiological injury is not found, in 2-5% oxygen partial pressure and while CO2 content higher than 13.5%.During the co’urse of development of pepper fruits with physiological maturity,soluble sugar,titratable acidity and vitamin C all increase and starch content gradually eliminates.During storage vitamin C content is relatively stable.After storage for 40 to 80 days vitamin C is still not decreasing, while titratable acidity increases during continuous storage to their physiological maturation. Du-ring early stage of storage soluble sugars may increase due to hydrolysisof starch; but after continuous storage, it will observably decrease.更多还原