关键词: 青椒, 二氧化氯, 采后生理, 贮藏品质

Abstract: 【Objective】The objective of this experiment is to study the effect of chlorine dioxide on green pepper and offer a new method for the storage of green pepper.【Method】 Green pepper was treated by 0, 5, 10, 20, 50 mg·L-1 chlorine dioxide gas, and the effects of chlorine dioxide on post-harvest physiology and storage quality of green peppers were evaluated.【Result】The rot index of green peppers were inhibited obviously by 5, 10, 20, 50 mg·L-1 ClO2 treatments and the rot rate of which were 50% less than that of the check after 40 d, and among them, the inhibitory effects of 50 mg·L-1 ClO2 treatments were the most obvious, rot rate of peppers occured at 30 d and only 1/4 of that of the check at 40 d. Respiration of peppers was inhibited by 20, 50 mg·L-1 ClO2 (P<0.05) although no significant effects between 5 and 10 mg·L-1 ClO2 (P>0.05) were observed. Except for 50 mg·L-1 ClO2, Malondialdenyde (MDA) contents were lower in 5, 10 or 20 mg·L-1 ClO2 treatments than check although no significant effect was observed between them. Breakdown of chlorophyll of peppers was delayed by 5 mg·L-1 ClO2 while 10, 20 or 50 mg·L-1 ClO2 promoted it, though it had no significant effect (P>0.05). Nutrient components of peppers were kept during the period of storage, the contents of VC, titration acid and total soluble solid content were retained to some extent. 【Conclusion】 Post-harvest physiology of green pepper was held back and its quality was maintained by chlorine dioxide.

Key words: Green pepper, Chlorine dioxide, Post-harvest physiology, Storage quality