青椒保鲜剂研究与配制

Study on preservertive agents of green pepper fruits

采用采后生理调节与抑菌防腐相结合的方法,通过单因素筛选,多因素优化组合,研究配制青椒保鲜剂。研究表明,青椒的成熟衰老与乙烯作用关系密切,乙烯合成抑制剂或促衰老类植物生长调节剂可通过青椒的果柄和萼片进入果实内部,可延长青椒的贮藏期和保鲜期。研制的青椒保鲜剂与对照青椒保鲜剂相比,在8～15 ℃贮藏条件下,贮藏25 d、50 d,0级果率分别提高33.1 %、17.9 %,商品果率分别提高4.3 %、6.5 %,腐烂指数分别降低66.7 %、34.0 %;与空白对照相比在8 ℃贮藏2个月,0级果率、商品果率分别提高47.6 %、26.9 %,腐烂指数降低78.7 %。

Green pepper fruit preservtive agents were studied by combination of regulation of its post-harvest physiology and inhibition of fungi through selecting single agent and optimum composition of selected agents. It was showed that the rippening and senescence of green pepper fruit were related to ethylene and that inhibitors of ethylene production or plant growth regulators penetrating into inner fruit through fruit stem and sepals could prolong the storage period of green pepper fruit. Compared with fruits treated by contolled preservative agent, fruits treated by preservative agent of green pepper fruit selected by this study and preserved under 8～15 ℃circomstance for 25 days and 50 days maitained better and more freshness. Its 0 grade rate rised by 33.1 %, 17.9 % respectively, its commodity fruit rate rised by 4.3 %, 6.5 %, respectively and its decay fruit rate dropped by 66.7 % and 34.0 % respectively. Compared with fruits untreated, fruits treated by Yiyuan preservative agent and preserved under 8 ℃ circomstance for 2 months maitained better and more freshness. Its 0 grade rate and commodity fruit rate rised 47.6 %, 26.9 % respectively, and its decay fruit rate dropped by 78.7 %.