摘要
以青椒为实验材料,常温储藏前进行-18℃、10min冷冲击处理,考察对青椒生理和品质的影响。结果表明:适当的冷处理可以保持青椒的品质,如硬度、脆性、咀嚼度、色泽等,同时能保持较高的抗坏血酸含量。生理研究发现,冷处理过的青椒有着较低的呼吸强度,过氧化物酶(POD)活性和MDA含量,以上结论可以为青椒的保藏方法设计提供理论依据。
To investigate the effect of cold shock on the capsicum in storage,various factors related to postharvest physiology and quality were examined after the treatment at-18℃ for 10min. The results showed that optimized cold shock could keep quality as well as maintain the VC content during the storage. The physiological results showed that there were lower density of the respiration,activity of POD and content of MDA in capsicum during storage after cold shock treatment. These results were useful for designing the storage conditions of capsicum.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第5期321-323,398,共4页
Science and Technology of Food Industry
关键词
骤冷处理
青椒
采后生理
品质
cold shock
capsicum
postharvest physiology
quality
