不同聚乙烯薄膜包装对红椒贮藏品质的影响

Effects of Different Polyethylene Film Packages on Storage Quality of Red Pepper

目的探索适于采后红椒贮藏保鲜的包装方式。方法以"先红一号"红椒为试材,研究在常温((23±1)℃,80%~90%)条件下,5种不同厚度的聚乙烯薄膜包装(0.01,0.02,0.03,0.04,0.05 mm)对采后红椒贮藏品质的影响。结果与其余薄膜包装相比,0.01 mm厚的聚乙烯薄膜包装能显著延缓红椒硬度和可溶性固形物含量的降低,降低了质量损失率与腐烂率,维持组织较高的抗坏血酸过氧化物酶、过氧化物酶、过氧化氢酶和超氧化物歧化酶活性。0.01 mm厚的聚乙烯薄膜包装可有效维持红椒的综合感官品质,与其薄膜袋内形成的低O2(4.15%~9.49%)及高CO2(3.40%~7.10%)体积分数的微环境密切相关。结论 0.01 mm厚的聚乙烯薄膜包装能更好维持采后红椒的贮藏品质,适宜用作采后红椒的包装贮运材料。

The work aims to explore the packaging method for postharvest preservation of red pepper. With red pepper（the ＇xianhong＇ cultivar） as the test material, the effect of polyethylene film package of five thicknesses（0.01, 0.02, 0.03, 0.04, 0.05 mm） at ambient temperature（（23±1）℃, 80%~90%） on the storage quality of the postharvest red pepper was studied. Compared with the remaining film packages, the 0.01 mm thick polyethylene film package could remarkably delay the reduction of red pepper hardness and soluble solid content, which reduced the mass loss rate and rotting rate, and maintained the activity of higher ascorbate peroxidase, peroxidase, catalase and superoxide dismutase of the tissue. 0.01 mm thick polyethylene film package could effectively maintain the comprehensive sensory quality of red pepper, which was closely related to the microenvironment of low O2（volume fraction： 4.15%~9.49%） and high CO2（volume fraction： 3.40%~7.10%） formed in its bag film. The 0.01 mm thick polyethylene film package can maintain the storage quality of postharvest red pepper in a better way and it is the suitable material for packaging, storage and transportation of postharvest red pepper.