低温气调包装贮藏时间对不同品种青椒品质的影响

Effect of Low-Temperature Modified Atmosphere Packaging Storage Time on Quality of Different Varieties of Green Peppers

青椒含水量较高,采后继续生理活动,易受病原菌侵染,容易腐烂,导致商品价值降低。不同品种的青椒生理特性和贮藏特性存在差异,需要精细的贮藏管理和技术手段来确保青椒在贮藏期间能够保持新鲜度和优质状态。该研究对比了螺丝椒和二荆条青椒低温气调包装贮藏过程中物理指标和化学指标的变化,也对贮藏过程中青椒中的挥发性化合物进行了测定。研究结果表明,螺丝椒和二荆条青椒中的转红指数、腐败率和失重率随着贮藏时间的增加而升高;青椒中的叶绿素含量和可溶性蛋白含量随着贮藏时间的增加而逐渐降低。将螺丝椒和二荆条青椒中的各种参数进行比较后发现二荆条青椒比螺丝椒更耐贮藏。

Green peppers have high water content and continue physiological activities after being harvested,making them susceptible to pathogen infection and decay,leading to a decrease in their commercial value.There are differences in the physiological and storage characteristics of different varieties of green peppers,and precise storage management and technical measures are needed to ensure that green peppers can maintain freshness and high quality during storage.In this study,the changes of physical and chemical indexes during low-temperature modified atmosphere packaging storage of spiral peppers and Erjingtiao green peppers are compared,and the volatile compounds in green peppers during storage are also measured.The research results show that the redness index,spoilage rate and weight loss rate of spiral peppers and Erjingtiao green peppers increase with the increase of storage time;the content of chlorophyll and soluble protein in green peppers gradually decreases with the increase of storage time.After comparing various parameters of spiral peppers and Erjingtiao green peppers,it is found that Erjingtiao green peppers are more storage resistant than spiral peppers.