不同贮藏温度对青椒贮藏品质影响研究
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- 英文论文题名：Study on the effect of different storage temperature on quality of green pepper
- 论文作者：童金华 ; 王则金 ; 张博
- 英文论文作者：TONG Jin-hua ; ZHANG-Bo ; WANG Ze-jin ; College of Food Science ; Fujian Agriculture and Forestry University ; Experimentation Station for Technology Development on Agricultural Products ; China National Engineering Research Center of JUNCAO Technology
- 年：2014
- 作者机构：福建农林大学;福建省农副产品保鲜技术开发基地;国家菌草工程技术研究中心;
- 论文关键词：青椒 ; 低温贮藏 ; 贮藏品质
- 英文论文关键词：Green pepper ; Cold Storage ; Storage quality
- 会议召开时间：2014-11-27
- 会议录名称：第九届全国食品冷藏链大会暨第六届全国冷冻冷藏产业创新发展年会论文集
- 语种：中文
- 分类号：TS255.3
- 学会代码：GDKL
- 会议名称：第九届全国食品冷藏链大会暨第六届全国冷冻冷藏产业创新发展年会
- 会议地点：中国广东广州
- 主办单位：中国制冷学会、国内贸易工程设计研究院
- 学会名称：广东省科学技术协会科技交流部
- 页数：4
- 文件大小：640k
- 原文格式：O
- 会议级别：全国
摘要
为了探索青椒适宜的贮藏温度,以园丰4号青椒为试材,从青椒贮藏期果实的呼吸强度、含水率、可溶性固形物、总糖、可滴定酸及Vc等各项生理生化指标着手,研究了六个不同贮藏温度(1℃、5℃、7℃、10℃、13℃)对青椒贮藏期品质的影响。结果表明,(1)青椒的冰点温度在-2℃~-3℃之间;(2)1℃贮藏的青椒易产生冷害现象;(3)5℃贮藏温度可降低青椒的呼吸强度,抑制青椒失水萎蔫、腐烂,并可减缓青椒果实整个贮藏期可溶性固形物、总糖、可滴定酸和Vc含量的下降,从而延缓青椒采后成熟衰老;7℃、10℃、13℃贮藏的青椒在贮藏过程中有失水萎蔫现象,颜色变黄或变红。
In order to determine the optimal temperature for green pepper storage,green pepper of cultivar Yuanfeng NO.4 was stored at different storage temperature(1℃、5℃、7℃、10℃ and 13℃) and the change of respiration intensity,weight-loss ratio,soluble solid content,total sugar content,titratable acid contentand Vc content were measured every several days to study on effect of different temperature on quality of green pepper during storage..Results showed that,freezing point of green pepper was ranging from —2 ℃ ~-3 ℃,and green pepper stored at 1 ℃waseasily chilling injured.Moreover,storage at 5℃ could lower the respiration rate,help inhibite both of the water loss and the reduction of soluble solids,sugar,titratable acid as well as the Vc content,and also delay the aging of green pepper.However,Green peppers stored at the temperature of 7℃,10℃,orl3℃were all suffered from moisture loss,color change(from green to yellow or even to red)to certain extend.In conclusion,the most appropriate storage temperature is 5 ℃ for fresh green pepper in the temperature range of the experiments.
In order to determine the optimal temperature for green pepper storage,green pepper of cultivar Yuanfeng NO.4 was stored at different storage temperature(1℃、5℃、7℃、10℃ and 13℃) and the change of respiration intensity,weight-loss ratio,soluble solid content,total sugar content,titratable acid contentand Vc content were measured every several days to study on effect of different temperature on quality of green pepper during storage..Results showed that,freezing point of green pepper was ranging from —2 ℃ ~-3 ℃,and green pepper stored at 1 ℃waseasily chilling injured.Moreover,storage at 5℃ could lower the respiration rate,help inhibite both of the water loss and the reduction of soluble solids,sugar,titratable acid as well as the Vc content,and also delay the aging of green pepper.However,Green peppers stored at the temperature of 7℃,10℃,orl3℃were all suffered from moisture loss,color change(from green to yellow or even to red)to certain extend.In conclusion,the most appropriate storage temperature is 5 ℃ for fresh green pepper in the temperature range of the experiments.
引文
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[2]张会丽.青椒采后生理及贮藏技术研究[D].郑州:河南农业大学,2008.
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[4]张瑞,史晓亚,张会丽,等.不同贮藏温度对青椒生理性状的影响[J].河南农业科学,2013,42(4):111-114.
[5]崔成东,李英俊,俞裕众,等.青椒低温贮藏保鲜的研究(初报)[J].东北农学院学报,1981,(4):18-24.
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[7]吕建国.保鲜剂和贮藏温度对青椒果实采后生理和贮藏品质的影响[D].甘肃农业大学,2009.
[8]高怀春:辣椒果实维生素c含量变化的研究[D];山东农业大学;2004年.
[2]张会丽.青椒采后生理及贮藏技术研究[D].郑州:河南农业大学,2008.
[3]Jianbo NIE,Sheng-LIU,Fahe CHEN,etc.Effect of Different Temperatures on Microbes and Its Quality of Green Pepper During Circulation[J].Agricultural Science and Technolgy.2012,13(2):405-407,426.
[4]张瑞,史晓亚,张会丽,等.不同贮藏温度对青椒生理性状的影响[J].河南农业科学,2013,42(4):111-114.
[5]崔成东,李英俊,俞裕众,等.青椒低温贮藏保鲜的研究(初报)[J].东北农学院学报,1981,(4):18-24.
[6]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007.
[7]吕建国.保鲜剂和贮藏温度对青椒果实采后生理和贮藏品质的影响[D].甘肃农业大学,2009.
[8]高怀春:辣椒果实维生素c含量变化的研究[D];山东农业大学;2004年.