【作者】 童金华； 王则金； 张博；

【Author】 TONG Jin-hua;ZHANG-Bo;WANG Ze-jin;College of Food Science,Fujian Agriculture and Forestry University;Experimentation Station for Technology Development on Agricultural Products;China National Engineering Research Center of JUNCAO Technology;

【机构】 福建农林大学； 福建省农副产品保鲜技术开发基地； 国家菌草工程技术研究中心；

【摘要】 为了探索青椒适宜的贮藏温度,以园丰4号青椒为试材,从青椒贮藏期果实的呼吸强度、含水率、可溶性固形物、总糖、可滴定酸及Vc等各项生理生化指标着手,研究了六个不同贮藏温度(1℃、5℃、7℃、10℃、13℃)对青椒贮藏期品质的影响。结果表明,(1)青椒的冰点温度在-2℃~-3℃之间;(2)1℃贮藏的青椒易产生冷害现象;(3)5℃贮藏温度可降低青椒的呼吸强度,抑制青椒失水萎蔫、腐烂,并可减缓青椒果实整个贮藏期可溶性固形物、总糖、可滴定酸和Vc含量的下降,从而延缓青椒采后成熟衰老;7℃、10℃、13℃贮藏的青椒在贮藏过程中有失水萎蔫现象,颜色变黄或变红。更多还原

【Abstract】 In order to determine the optimal temperature for green pepper storage,green pepper of cultivar Yuanfeng NO.4 was stored at different storage temperature(1℃、5℃、7℃、10℃ and 13℃) and the change of respiration intensity,weight-loss ratio,soluble solid content,total sugar content,titratable acid contentand Vc content were measured every several days to study on effect of different temperature on quality of green pepper during storage..Results showed that,freezing point of green pepper was ranging from —2 ℃ ~-3 ℃,and green pepper stored at 1 ℃waseasily chilling injured.Moreover,storage at 5℃ could lower the respiration rate,help inhibite both of the water loss and the reduction of soluble solids,sugar,titratable acid as well as the Vc content,and also delay the aging of green pepper.However,Green peppers stored at the temperature of 7℃,10℃,orl3℃were all suffered from moisture loss,color change(from green to yellow or even to red)to certain extend.In conclusion,the most appropriate storage temperature is 5 ℃ for fresh green pepper in the temperature range of the experiments.更多还原