【摘要】 在4年8次青椒品种耐藏性对比试验中,贮藏60d结果表明;品种间耐藏性存在显著和极显著差异。耐藏性好的品种,如麻辣三道筋油椒,商品率平均在93％以上,病烂指数在12以下。耐藏性较差的同丰16,7604,8号青椒等,商品率在85％以下,病烂指数升到21～25之间;同一品种,绿熟果比红熟果商品率高,病烂指数低;品种间病烂指数与过氧化物酶活性之间存在极显著正相关。果皮组织结构观察表明:耐藏性好的品种,角质层厚,表皮细胞密度大,排列整齐;同一品种秋果比夏果角质层厚,因此秋果比夏果易贮藏。更多还原

【Abstract】 The results of the two months storage of pepper made for eight times in four years showed that there are significant differences in the storage property of different pepper varieties. The varieties with high storage property, such as Tingling Three Ribe, have the commercial fruit rate more than 93% and the index of rot less than 12. The varieties with low storability, such as Tong Feng No. 16, 7604, No.8 pepper etc, have less then 85% in commercial fruit rate, and up to 21--25 in rot index. The green mature pepper fruit has higher commercial rate and lower index of rot than the red riped ones in the same variety. Among varieties there is singnificant correlation between index of rot and peroxidase activities. The observation of tissue structure of pulp showed that the varieties with higher storability have thicker cuticle layer, higher density of epidermis cells which are well arranged. The fall fruit have thicker cuticle layer than the summer fruit in the same variety. So it is easier to store the fall fruit.更多还原