一种辣椒贮藏技术的应用研究

Applied Research on a Chili Storage Technology

本试验以从辣椒果肉内筛选出对多种病原菌具有抑菌效果的辣椒拮抗内生菌β为研究对象,研究辣椒拮抗内生菌是否对辣椒有生物保鲜的效果,并如何实现最佳保鲜效果。研究结果表明,辣椒拮抗内生菌β对辣椒有显著的保鲜效果,且在一定范围内,内生菌发酵液浓度越高,浸泡处理时间越长,贮存温度越低,则保鲜效果越好。

In this experiment,the endophytic bacteriaβwas antagonized from the pepper pulp to inhibit the endophytic bacteriaβ,and the effect of the antagonistic endophytic bacteria on the bio-preservation of the pepper was studied to achieve the best preservation effect.The results showed that capsicum antagonistic endophytic bacteria had significant preservation effect on pepper,and within a certain range,the higher the concentration of endophytic fermentation broth,the longer the immersion treatment time and the lower the storage temperature,the better the preservation effect.