低温和双低温处理对青椒保藏品质的影响

Effect of Low Temperature and Double Low Temperature Treatment on Preservation Quality of Green Pepper

以青椒为实验材料,对其进行不同温度和时间的低温处理,包括0℃低温处理,还有0℃处理后分别降低到-3℃、-6℃、-12℃处理,再返回到0℃处理的一种双低温处理方法。测定储藏过程中青椒失重率、维生素C、可溶性固形物、叶绿素和色差的变化趋势。结果表明:双低温处理在对青椒品质的保持方面优于常规低温处理,且双低温处理中间温度为-3℃处理12min和-12℃处理24min的效果优于其他实验组。

Studying on green pepper with low temperature and time treatment, including 0℃ of low temperature treatment and double low temperature treatment. Weight loss, VC content, chlorophyll, TSS and chromatic aberration were analyzed. The result shows that the double low temperature treatment is superior to the conventional low temperature treatment in maintaining the quality of green pepper, especially the intermediate temperature of double low temperature treatment is-3℃ with 12 minutes and-12℃ with 24 minutes, the effects of these two groups are better than those of other experimental groups.