摘要
研究了ClO2处理对青椒采后生理变化的影响。研究表明,ClO2可以有效降低青椒的呼吸强度,显著减少青椒的腐烂指数,并降低丙二醛(MDA)含量。ClO2对青椒中叶绿素影响不大,能大幅延长青椒的货架期,起到较好的保鲜效果。
The effects of chlorine dioxide （ClO2） treatment on post-harvest physiology of green peppers （Capsicum frutescens L. Var. Longrum） in storage were studied. The results indicated that chlorine dioxide efficiently decreased the respiration rate, significantly decreased rot index and reduced the malondialdehyde （MDA） content of green peppers. No significant influence on chlorophyll in green peppers by ClO2 treatments was observed. In general, chlorine dioxide treatment remarkably prolonged the shelf life of green peppers.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第10期155-157,共3页
Food and Fermentation Industries
关键词
青椒
CLO2
货架期
采后生理
green pepper, chlorine dioxide, shelf life, post-harvest physiology
