暴马丁香花提取物对辣椒贮藏期间理化指标的影响

Effects of Extracts from Flowers of Syringa reticulata(Blume)Hara var.on Physicochemical Indexes of Hot Pepper During Storage

采用正交试验设计,研究了不同浓度的暴马丁香花提取物、不同浸泡时间和不同贮藏温度3个因素对辣椒贮藏期间理化指标的影响。结果表明:处理组合5的理化指标失重率为3.78%,硬度为9.9 kg/cm^(2),叶绿素含量为0.12 mg/g,MDA含量1.69μmol/g,维生素C含量为177.08 mg/g,可溶性固形物含量为5.46%,综合评价指数为0.8671,均优于其他处理组合,13℃的贮藏温度下,45μL/L的暴马丁香花提取物溶液浸蘸处理辣椒果实5 min,保鲜贮藏辣椒的外观品质和营养品质的保持较好。

The effects of different concentrations of extracts from flowers of Syringa Reticulata,and different soaking time and storage temperature on physicochemical indexes of hot pepper during storage were studied using orthogonal experimental design.The results showed that the physicochemical indexes of treatment combination 5 were loss weight rate 3.78%,fruit firmness 9.9 kg/cm^(2),chlorophyll content 0.12 mg/g,MDA content 1.69μmol/g,vitamin C content 177.08 mg/g,soluble solid content 5.46%,and comprehensive evaluation index 0.8671,all of which were better than those of other treatment combinations.At a storage temperature of 13℃,fruits of hot pepper were soaked in 45μL/L of extract solution from flowers of Syringa Reticulata for 5 minutes to preserve the appearance and nutritional quality of the stored hot pepper.