不同温度和气体微环境对遵义干辣椒贮藏品质的影响

Effects of Different Temperatures and Gaseous Microenvironments on Storage Quality of Dried Chillies from Zunyi

以遵义干辣椒为原料,考察不同贮藏温度(10、25、40℃)和气体微环境(空气、脱氧剂、N_(2)和CO_(2))下干辣椒品质的动态变化。结果表明,在90 d贮藏期内,干辣椒含水率在6.25%~9.82%,色差值呈上升趋势,剪切力、辣椒红色素、V_(C)、可溶性糖、辣椒碱和二氢辣椒碱含量呈下降趋势。与25、40℃相比,10℃贮藏条件下干辣椒感官和有效成分含量指标更接近于0 d;与空气组和脱氧组相比,CO_(2)充气条件下品质最优,其次为N_(2)。综上,10℃低温结合CO_(2)或N_(2)充气可作为干辣椒推荐贮藏技术。

The quality of dried chillies produced in Zunyi was investigated under different storage tempera-tures(10,25℃,and 40℃)in different gaseous microenvironments(air,deoxidizer,N_(2),and CO_(2)).The re-sults showed that the dried chillies presented the water content of 6.25%-9.82%,increased ΔE,and de-creased shear stress,red pigment,vitamin C,soluble sugars,capsaicin,and dihydrocapsaicin during the storage period of 90 d.Compared with the dried chillies stored at 25℃and 40℃,those stored at 10℃ showed the indicators mentioned above close to the levels on day 0.Compared with that in the air and deoxidizer groups,the quality of dried chillies stored in the CO_(2) environment demonstrated the best quality,followed by that in the N2 environment.In conclusion,low temperature(10℃)combined with CO_(2) or N_(2) aeration was rec-ommended as best storage conditions.