摘要
分别采用热处理、1-MCP处理、乙烯处理尖椒。结果显示,各处理均引起了采后辣椒膜损伤,同时热处理和1-MCP处理可以抑制乙烯生成和呼吸高峰,延迟叶绿素降解,起到延长贮藏期的目的。
The pepper were treated in different method including hot water treatment, 1-methylcyclopropene treatment and ethylene. The results showed that all treatments induced the accumulation of membrane penetration during pepper storage, but hot water treatment and 1-MCP treatment can attenuated the respiration and ethylene peaks, and also can delay the degradation of chlorophyll, extend the storage time.
出处
《长江蔬菜》
北大核心
2005年第4期41-42,共2页
Journal of Changjiang Vegetables
基金
国家科技攻关资助项目
项目编号:2001BA606A
