| 不同杀菌剂对青辣椒、番茄贮藏品质的影响 |
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| 引用本文： | 朱霞,何建军,关健,梅新,施建斌,蔡沙,陈学玲.不同杀菌剂对青辣椒、番茄贮藏品质的影响[J].湖北农业科学,2016(8). |
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| 作者姓名： | 朱霞 何建军 关健 梅新 施建斌 蔡沙 陈学玲 |
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| 作者单位： | 湖北省农业科学院农产品加工与核农技术研究所,武汉,430064 |
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| 基金项目： | 湖北省农业科学院竞争性计划项目(2014jzxjh05) |
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| 摘 要： | 以新鲜青辣椒和番茄(Lycopersicon esculentum)为试材,研究了几种不同的抑菌剂对其品质的影响。感官检验、失重率和微生物菌落总数每5 d测1次。结果表明,经次氯酸钠、过氧化氢、乙醇处理后的样品品质明显高于对照组,贮藏期增长。其中次氯酸钠的效果要优于其他抑菌剂,100 mg/L的次氯酸钠在青辣椒和番茄中的抑菌效果最好,用杀菌剂处理过的样品在4℃存放时间都可以达到20 d左右。
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| 关 键 词： | 青辣椒 番茄(Lycopersicon esculentum) 杀菌剂 |
Effect on Storage Quality of Green Pepper,Tomato with Different Bactericide |
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| Abstract: | The fresh green pepper and tomato as experimental material, the effect of different bactericide on quality was in-vestigated. sensory testing, weight loss and the total number of colonies of microorganisms were measured once every 5 d. The test indicated that compared with fresh sample treat with NaClO, H2O2, ethyl alcohol and control group,which treated with bactericide had better quality and long storage period. The effect of sodium hypochlorite is superior to other bactericide, 100 mg/L NaClO is the best. The sample treated with bactericide could store in 4 ℃ for 20 days at least. |
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| Keywords: | green pepper Lycopersicon esculentum bactericide |
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