间歇升温对低温储藏青椒果实硬度及相关指标的影响

Effects of intermittent temperature rising on the firmness and other indexes of green pepper

以"沈风5号"青椒为试材,研究在4℃储藏过程中不同次数间歇升温引起青椒果实硬度及与硬度相关的生理生化指标的变化规律。结果表明:青椒果实硬度与冷害指数、纤维素和果胶的含量呈正相关,与纤维素酶和果胶酶呈负相关;青椒在4℃低温储藏期间,冷害较为严重,硬度下降明显,间歇升温处理可以有效降低冷害指数和维持商品硬度,结合青椒果实冷害程度与硬度的可接受度,得出2次间歇升温处理为最佳方式。

＂Shen feng 5 hao＂ green was stored at 4℃ with intermitted rising of temperature. The firmness and physiological and biochemical indexes changes related with firmness were investigated . The results showed ： Green pepper fruit hardness and chilling injury index, cellulose and pectin content were positively correlated; however, it was negatively correlated with cellulase and pectinase. Chilling injury was more serious at 4℃, the hardness decreased significantly, the intermittent temperature rising treatment can effectively reduce the chilling injury index and maintain goods hardness. Considering of chilling injury degree and acceptable degree of hardness, two intermitted temperature rising treatment was the best.