【摘要】 低温下甜椒果实呼吸异常升高 ,果肉细胞膜透性增大。贮前热处理可降低低温胁迫引起的呼吸增加 ,减缓果肉细胞电解质的渗漏。热处理后的果实贮藏在 0～1℃下 ,冷害症状显现的时间推迟 ,冷害程度减轻 ;后熟转红受到明显的抑制 ,商品率增加。贮前热处理对甜椒果实的冷藏品质无不良影响更多还原

【Abstract】 The respiratory rate of sweet pepper (Capsicum frutescens) increased sharply under the chilling stress.The relative conductivity of pulp and the membrane permeability also increased as the time of chilling stress was prolonged.The prestorage heat treatment lowered the rise in respiratory and reduced the electrolyte leakage of pulp.The rise in respiratory, which is related to the process of ripening and peel color development at 10～12 ℃,was restricted after prestorage heat treatment.When sweet peppers were stored at 0～1 ℃after prestorage heat treatment the symptom of chilling injury appearing was delayed 8days and the degree of chilling injury was lightened.The combining use of prestorage heat treatment and low temperature storage (0～1 ℃) could restrict the ripening and peel color development significantly.Prestorage heat treatment reduced the incidence of decay, increased fruit commercial rate, extended storage life and shelf life of sweet peppers during cold storage.The prestorage heat treatment had no adverse effects on the quality of sweet peppers during cold storage.更多还原