| 冰袋预冷对辣椒贮藏品质的影响 |
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| 引用本文： | 韦 强,黄漫青,孙 瑞,刘 畅.冰袋预冷对辣椒贮藏品质的影响[J].中国农学通报,2015,31(6):223-228. |
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| 作者姓名： | 韦 强 黄漫青 孙 瑞 刘 畅 |
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| 作者单位： | (;1.北京市农业技术推广站,北京 100029；;2.北京农学院食品科学与工程学院,北京 102206） |
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| 基金项目： | 基金项目：北京市农业科技项目“蔬菜减损增值示范创建项目”(20130901)。 |
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| 摘 要： | 为了解冰袋预冷对辣椒贮藏品质的影响，以‘中椒107’品种为实验材料，分别在环境温度为25℃和29℃左右时采收辣椒，以辣椒质量的10%、20%、30%和40%的冰袋用量对辣椒进行预冷处理，以不用冰袋作为对照，然后放到10℃冷库中贮藏。结果表明，冰袋在辣椒预冷中有较好的降温作用。环境温度约为25℃时，冰袋预冷处理对提高辣椒的贮藏品质没有显著作用。环境温度约为29℃时，预冷冰袋的适宜用量为辣椒质量的10%。在贮藏后期的失重率和腐烂率明显下降，商品率显著提高，保持了较高的总糖、可溶性蛋白质和维生素C等营养成份的含量。贮藏结束时，与CK相比，腐烂率降低了57.6%，商品率提高了44.6%，含糖量提高了10.4%。
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| 关 键 词： | 生长发育 生长发育 |
| 收稿时间： | 2014/12/11 0:00:00 |
| 修稿时间： | 2015/2/12 0:00:00 |
Effects of Ice Bag Pre-cooling on Storage Quality of Hot Pepper Fruit |
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| Wei Qiang,Huang Manqing,Sun Rui and Liu Chang.Effects of Ice Bag Pre-cooling on Storage Quality of Hot Pepper Fruit[J].Chinese Agricultural Science Bulletin,2015,31(6):223-228. |
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| Authors: | Wei Qiang Huang Manqing Sun Rui and Liu Chang |
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| Institution: | (;1.Beijing Agricultural Technology Extension Station, Beijing 100029;2.Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206) |
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| Abstract: | The purpose of our study was to understand the effects of ice bag pre-cooling on storage quality of hot peppers. We used ‘Zhongjiao 107’ as experimental materials. We harvested hot peppers at environmental temperature of 25℃ and 29℃, then pre-cooled the peppers with ice bags at the weight of 10%, 20%, 30% and 40% of hot peppers, peppers not received ice bag pre-cooling as control, after that hot peppers were stored at 10℃. Our results suggested the ice bags had good pre-cooling effects on hot peppers. The quantities of ice bag used in our experiment could not enhance storage quality of hot peppers when environmental temperature was 25℃. The ice bags at the weight of 10% of hot peppers were appropriate for pre-cooling treatment when environmental temperature was 29℃. This treatment reduced weight-loss rate and decay rate, raised commodity rate, also kept higher contents of total sugar, soluble protein, and vitamin C in hot peppers. Compared with hot peppers as control, hot peppers received this treatment reduced decay rat by 57.6%, raised commodity rate and total sugar content by 44.6% and 10.4%, respectively. |
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| Keywords: | pepper ice bag pre-cooling storage quality |
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