不同浓度赤霉素处理对辣椒保鲜效果的影响

Effect of Different Concentrations of Gibberellin on Pepper Preservation

使用浓度为100mg/kg、150mg/kg、200mg/kg的赤霉素溶液对辣椒进行涂膜处理,室温下装袋贮藏,研究赤霉素对辣椒的保鲜效果。结果表明,赤霉素处理能延缓辣椒果实失重和腐烂,保持辣椒果实的有机酸、叶绿素、VC和可溶性固形物,对辣椒有较好的保鲜效果。其中,浓度为150mg/kg的赤霉素溶液涂膜处理辣椒果实保鲜效果好。

The pepper,coated with the gibberelliu solution under different concentration of 100mg/kg,150mg/kg,and 200mg/kg,were packaged and storied at room temperature to study the effect of gibberellin on pepper preservation.Results showed that gibberellin could delay pepper weight loss and decay,and could reserve organic acids,chlorophyll,vitamin C and soluble solids of pepper.The gibberellin had better effect on pepper preservation,while the gibberellin solution concentration of 150mg/kg had obvious effect.