辣椒类胡萝卜素在加工与贮存中的变化

Changes of Carotenoid in Capsicum During Processing and Storage

本文综述了辣椒加工与贮存条件对其类胡萝卜素变化的影响。加工与贮存过程中，导致色素损失的主要因素包括品种特性、光、热、水分含量等。不同类胡萝卜素对条件因素的敏感性也是不一样的。

Colour impairment of capsicum during proassing and stordge is a seriousproblem in many factories and enterprises. This degradation is attributable by many factors,such as variety of capsicum and storage conditions(heat,light and moisture content).Thls pa-per reviewed the research reports on this topic.