| 热处理对尖椒果实贮藏特性及冷害的影响 |
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| 作者姓名： | 程顺昌 任小林 |
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| 作者单位： | 沈阳农业大学食品学院，西北农林科技大学园艺学院 辽宁沈阳110161西北农林科技大学园艺学院，陕西杨凌712100，陕西杨凌712100 |
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| 摘 要： | 【研究目的】研究热水处理对尖椒果实贮藏冷害的影响,为尖椒的冷藏提供理论和应用依据。【方法】用热水处理(cK;处理:45℃水中浸泡5min。)尖椒果实。研究热处理对尖椒果实贮藏特性及冷害的影响。【结果】热处理抑制了贮藏过程中尖椒的腐烂率,冷藏30d时处理果的腐烂率仅为对照果实的37.5%。一方面热处理可以抑制果实中POD、CAT活性的下降,加强机体的抗氧化系统,抑制了膜透性的升高,保持膜的完整性,减少冷害的发生。另一方面热处理抑制了果实中PPO活性的升高,减少了果实的褐变和腐烂,延长了尖椒果实的贮藏期。同时热处理可以抑制果实冷藏过程中乙烯的释放量和果实的失水率,而对果实的呼吸强度影响不大。【结论】热处理可以有效缓解尖椒果实冷藏过程中的冷害,延缓尖椒的采后生理变化,保持果实品质,延长贮藏期。
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| 关 键 词： | 尖椒 冷害 热处理 贮藏 |
Effects of Hot Treatment on the Storage Characteristic and Chilling Injury of Postharvest Pepper |
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| Authors: | Cheng Shunchang Ren Xiaolin |
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| Institution: | (1Food College of Shen Yang Agriculture University, Shen Yang 110161;
2Horticulture College of Northwest A & F University, Yang ling 712100) |
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| Abstract: | OBJECTIVE] The objective of this experiment is to study the effect of hot treatment on chilling injury of Pepper in order to offer the base of both theory and application for the cold storage of the pepper. METHOD] Pepper was treated by the hot water, the effect of hot treatment on the storage characteristic and chilling injury of Pepper was studied. RESULTS] The rot index of peppers was inhibited by hot treatments and the rot rate of which was 37.5% than CK after 30d. On the one hand POD and CAT activity decrease was inhibited by hot treatment, this could improve the membrane and reduce the incidence of chilling injury. On the other hand, PPO activity increase was inhibited, this will be beneficial to reduce the incidence of fruit decay and brown and prolong storage period of pepper. In the same time hot treatment could prevent ethylene production and rate of water loss and has no effect on the respiration rate. CONCLUSION] Chilling injury was observably inhibited by the hot treatment during the cold storage. Post-harvest physiology of pepper was held back and its quality was maintained by hot treatment. |
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| Keywords: | Pepper Chilling injury Hot treatment Storage |
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