青椒气调贮藏工艺研究

Study on CA storage technology of green peppers

为探求青椒气调(Controlled Atmosphere,CA)贮藏工艺参数及保鲜效果,本实验以青椒为试材,研究了氧气浓度、二氧化碳浓度和不同的前处理方式对青椒保鲜效果的影响,并进行了保鲜实验。结果表明:青椒适宜采用贮藏前半期6%O2+5%CO2+89%N2,后半期4%O2+2%CO2+94%N2气体浓度的双变气调法,在温度(9±1)℃,相对湿度85%~90%,结合魔芋葡甘聚糖复合涂膜处理,使用这种贮藏方式保鲜青椒,42d后青椒失重8.47%,比对照低15.7%,腐烂指数18.4%,低于对照52.1%,且较好地保持了青椒品质,保鲜效果明显。

The objective of this study was to make preservation of fresh green pepper by controlled atmosphere （CA） storage.With fresh green pepper as the experiment material, the preservation effect of green pepper fruit storage on oxygen and carbon dioxide concentration in atmosphere-controlled and pre-treatment for storage were studied.The main results showed that gas composition in 0~21 d storage was 6% O2 ＋ 5 % CO2 ＋ 89% N2, and 4% ~z ＋2% C^2 ＋ 94% N2 in 21-42d storage, could as far as possible to keep a constant temperature in the refrigerator.Composite coating before CA storage could improve the preservation effect.After 42d of storage, the weight loss of green pepper was 8.4% ,aging index 18.4%, 15.7% and 52.1% lower than the control respectively. The value of the green pepper fruits was improved obviously.