不同保鲜膜包装对青椒保鲜效果的影响

Effect of the Different Fresh Film Packaging on the Preservation of Green Pepper Fruits

以青椒为试材,采用5种不同的保鲜膜（0.04mm PE膜、0.018mm高渗出CO2保鲜膜、0.03mm纳米银保鲜膜、0.03mm PE膜、0.03mm PVC膜）包装处理青椒,测定青椒的感官品质和生理指标的变化,以筛选出适宜的膜包装。结果表明：室温下（20~25℃）,0.03mm PVC膜处理组对青椒起到较好的保鲜效果,可有效抑制外观指数的下降,延缓果实转红和失重率的升高,抑制叶绿素、维生素C和可溶性蛋白质含量的减少,延缓MDA的积累,维持了细胞膜结构的完整性,同时,增强POD、CAT活性,减轻活性氧自由基对细胞组织的损伤,维持了较好的品质和商品性。

Taking green pepper as the material,which was packaged by five different fresh films（0.04 mm PE film,0.018 mm high CO2 permeability film,0.03 mm namo silver film,0.03 mm PE film and 0.03 mm PVC film）,the changes of sensor quality and physiological indexes in green pepper were measured,then the feasible film packaging were determined.The results showed that：under the room temperature（20-25℃）,the 0.03 mm PVC film treatment had a better preservation effect on green pepper,effectively inhibited the decrease of appearance index,delayed the change red and weight loss increase of fruits,suppressed the decrease of chlorophyll,vitamin C and soluble protein contents,postponed the accumulation of MDA,maintained the integrity of cell membrane structure,meanwhile,enhanced the activities of POD and CAT,reduced the damage of the active oxygen free radicals on cell tissue,maintained the better quality and commodity.