摘要
以青椒品种安椒18为材料,研究了(10±1)℃条件下,600倍木霉菌、多菌灵处理对青椒果实贮藏性状(呼吸强度、叶绿素、维生素C和腐烂率)的影响。结果表明,稀释600倍的木霉菌液处理显著抑制了贮藏过程中青椒果实的呼吸强度,延缓了叶绿素和维生素C的分解,降低了果实的腐烂率。600倍的木霉菌稀释液处理对青椒保鲜效果较好。
The physiological characters of green pepper fruits,such as respiration rate,vitamin C content,chlorophyll content and decay rate were determined during storage at 10 ℃ after they were treated with different trichoderma solutions.The results indicated that the treatment with 600 X trichoderma solutions strongly inhibited fruit respiration,decreased decay rate,reduced losses of vitamin C content and chlorophyll content.Therefore,there is a great potential to use trichoderma in the storage of green pepper.
出处
《中国瓜菜》
CAS
2013年第4期13-15,共3页
China Cucurbits And Vegetables
关键词
青椒
木霉菌
贮藏性状
Green pepper
Trichoderma
Storage properties
