摘要
分别在室温和低温条件(7℃)下,各用5种不同方法处理紫色辣椒9007×9049Ⅱ,研究其对辣椒贮藏保鲜效果的影响。结果表明,温度是影响紫色辣椒贮藏的最主要因素,常温条件下,辣椒贮藏15 d后烂果率达到75%以上,而7℃低温能有效延长其贮存期至50 d。紫外线照射15 min,PE膜包装,7℃贮藏是该紫色辣椒的最佳贮藏方式。
Effects of 5 storage methods on fresh-keeping of purple pepper 9007 × 9049Ⅱ were studied at room temperature and low temperature of 7 ℃,respectively. The results showed that temperature was the main factor influencing purple pepper storage,decay rate rose to 75% at room temperature after 15 d,while storage time could be extended to 50 d at low temperature,and the optimum method for its storage was treated with 15 min UV and packed with PE at low temperature of 7 ℃.
出处
《浙江农业学报》
CSCD
北大核心
2016年第4期659-664,共6页
Acta Agriculturae Zhejiangensis
基金
安徽省教育厅重点项目(KJ2014A057)
安徽科技学院自然科学项目(ZRC2013374)
安徽科技学院第十二批大学生创新基金项目
关键词
温度
紫色辣椒
贮藏保鲜
temperature
purple pepper
storage and fresh-keeping
