【作者】 高怀春；

【导师】 刘世琦；

【作者基本信息】 山东农业大学 ， 农业推广， 2004， 硕士

【摘要】 本试验就辣椒品种、栽培茬次、施肥对果实维生素c含量的影响,以及果实发育、采后贮存和加工熟化过程中果实维生素c含量的变化作了探究。结果表明: 1.辣椒不同品种类型果实维生素c含量差异显著,小型辣椒品种维生素c含量高,辣椒果实维生素c含量与辣椒素含量呈正相关,一般辣椒素含量高的品种维生素c的含量高。 2.在辣椒生长发育过程中,随植株生长果实的维生素c含量呈逐渐增高趋势,单个果实的生长发育过程中,维生素c含量总体呈增长趋势,但不同品种之间在增长幅度上存在差异。 3.在不同栽培季节生产的辣椒果实,其维生素c含量有明显差异。光照充足的季节形成的果实,维生素c含量较高。 钾肥对辣椒果实维生素c含量影响显著,且在一定范围内成正相关。氮肥水平在150kg/hm~2时,施入钾肥在200kg/hm~2以下随施入量的增加,辣椒果实维生素c含量成升高趋势;氮本身对辣椒果实维生素c含量无明显影响,而且在钾肥水平较低的情况下过多施用氮肥反而会降低维生素c的含量。 4.辣椒果实贮藏过程中维生素c含量明显下降,不同品种下降幅度和递减速率差异明显。通常情况下,贮藏后5d维生素c含量快速递减,下降约12%;贮藏后5～10d内下降30%左右,贮藏后10d果实辣椒维生素c含量降低40%～45%;贮藏10d后下降缓慢。不同发育时期的辣椒果实维生素c含量下降幅度略有差异;不包装贮藏的辣椒果实维生素c含量比包装的辣椒维生素c含量下降速率快;存放温度对辣椒果实维生素c含量影响显著,随温度升高维生素c损失增多,当温度较高时随温度升高损失量略趋平缓。 5.辣椒果实加工熟化过程中维生素c大量损失,一般果肉较厚的微辣型辣椒和甜椒加工过程中损失速度快而且损失量大;不同成熟度的辣椒果实在100℃热水煮沸过程中,完熟的果实维生素c含量下降最快,依次为完熟期、红熟期、转色期和商品期的果实;不同的熟化方式对维生素c损失量影响较大,果实切块损失量明显大于整体加工,油急炒损失量小于100℃水中浸泡,而且熟化时间越长损失越多。更多还原

【Abstract】 The ascorbic acid is the main nourishment material of the pepper fruit, which can affect the nourishment quality and taste . Effects of variety, crops for rotation and fertilization on ascorbic acid content and the change during fruit growth and storage after harvesting were studied in this experiment. The result showed that:1. The ascorbic acid content in pepper fruit of different varieties were obvious varying, the highest in small scaled pepper varieties. There was positive correlation between ascorbic acid content and capsaicin content.2. The content of ascorbic acid was increasing with the growth of pepper plant and fruit. The increasing extent was different among pepper varieties.3. The ascorbic acid content varied obviously in different cultivated modes. It was high in plenteous-light environment. The effect of K fertilizer on ascorbic acid content was significant, and the correlation between them was positive in a range. The content was rising with the elevation of K fertilizer, from 0 to 200 kg/hm~2, especially with 150 kg/hm~2 N fertilizer standard, but the elevation was minor when K fertilizer content exceeded 200 kg/hm~2. The effect of N fertilizer on ascorbic acid content was slight. The ascorbic acid content reduced when N fertilizer was superfluous, especially with low K fertilizer content.4. There was obvious loss of ascorbic acid during storage, especially in first five-days. After ten days, the ascorbic acid content decreased 40%~45%, and the step-down rate descended. The difference of ascorbic acid loss among different growth periods was slight. There was little ascorbic acid loss at low temperature or being packed.5. The ascorbic acid was significantly lossed during cooking, especially in thick-pulp varieties. The loss of ascorbic acid was highest in overmature pepper fruits in boiling water, then was merchandise stage, early turning stage, red mature stage and complete mature pepper fruit.The effect of cooking manner was quite obvious, integer was better than cutting in part, frying was better than boiling.更多还原