| 光暗条件对储藏期辣椒果实中辣椒素含量的影响 |
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| 引用本文： | 胡振帮,王金玲,吕长山,于广建.光暗条件对储藏期辣椒果实中辣椒素含量的影响[J].东北农业大学学报,2009,40(3). |
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| 作者姓名： | 胡振帮 王金玲 吕长山 于广建 |
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| 作者单位： | 1. 东北农业大学应用技术学院,哈尔滨,150030
2. 东北林业大学林学院,哈尔滨,150040 |
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| 摘 要： | 试验主要针对采后辣椒果实中辣椒素的变化,采用两个不同的辣椒品种景尖椒3号和家园1号(均为高辣度品种),青熟果采摘,采后分别以室内散射光、无光两种不同的光条件储存,晒干、阴干两种不同光条件干制,对辣椒果实采后辣椒素含量的变化进行了系统研究。发现在辣椒采后储存期中,辣椒素含量随储存期延长先增加后减少,储存第6~9天,辣椒素含量达到最高值;在辣椒果实采后干制过程中,辣椒素含量先增加后减少,在干制第20~25天,辣椒素含量达到最大值。晒干更利于辣椒素含量的增加。
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| 关 键 词： | 辣椒 辣椒素 光 暗 储存 干制 |
Effects of light or dark on capsaicin content of picked hot pepper fruit |
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| HU Zhenbang,WANG Jinling,LV Changshan,YU Guangjian.Effects of light or dark on capsaicin content of picked hot pepper fruit[J].Journal of Northeast Agricultural University,2009,40(3). |
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| Authors: | HU Zhenbang WANG Jinling LV Changshan YU Guangjian |
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| Institution: | 1. College of Applied Technology;Northeast Agricultural University;Harbin 150030;China;2. College of Forestry;Northeast Forestry University;Harbin 150040;China |
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| Abstract: | This study focused on the changes of capsaicin content of hot pepper fruits after picked using two different varieties: Jingjianjiao No.3 and Jiayuan No.1. Capsaicin contents of hot pepper fruits were deter- mined in storage period after treated with light or dark at room temperature, and in drying process treated with light or dark. The results showed that capsaicin content increased first and reached a maximum point, and then decreased in storage period, the maximum capsaicin content was showed at 6-9 d a... |
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| Keywords: | hot pepper capsaicin light dark storage drying |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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