摘要
为了探明贵州辣椒的贮藏特性,选择适用于贵州辣椒的贮藏方法,以贵州地方辣椒(党武辣椒)为材料,采用单因素试验方法研究了不同温度处理对辣椒贮藏效果及其生理变化的影响。结果表明:随着贮藏时间的延长,辣椒果实腐烂指数、后熟指数不断上升,果实硬度、叶绿素、VC和果实含水量不断下降,可溶性蛋白质和丙二醛先升高后下降。且3个温度处理(7℃,9℃,11℃)均能减缓腐烂指数和后熟指数的上升速度及果实硬度的下降速度。其中,9℃处理的效果较为理想,7℃处理则发生冷害,不利于辣椒贮藏。
To explore the storage characteristics of pepper in Guizhou, a single tactor test was conducted, taking Guizhou pepper landrace-Dangwu as the material, to study the effect of various temperature on storage effect and its physiological change. The results showed that with the prolong of storage time, peppers＇ rot index and index of ripening increased, fruit firmness, chlorophyll content, Vc and moisture content decreased continuously, soluble protein and MDA content increased at the early storage time, and decreased later. All the three treatments of different temperatures（7 ℃, 9 ℃, 11℃ ）could sl0w down the rising speed of rot index and ripening index, and the decreasing speed of fruit firmness. The treatment of 9℃ was optimum for pepper storage, while the treatment of 7℃ was not good for pepper storage because it would give rise to cold damage.
出处
《贵州农业科学》
CAS
北大核心
2012年第7期188-191,共4页
Guizhou Agricultural Sciences
基金
贵州省农业科学院基金项目"贵州鲜食辣椒品种贮藏保鲜技术研究"[黔农科院院基金(2010)007]
关键词
温度
辣椒
贮藏特性
temperature
pepper
storage characteristic
