| 不同处理方法对辣椒采后贮藏特性的影响 |
| |
| 引用本文： | 程顺昌,任小林,张少颖,李善菊. 不同处理方法对辣椒采后贮藏特性的影响[J]. 长江蔬菜, 2005, 0(4): 41-42 |
| |
| 作者姓名： | 程顺昌 任小林 张少颖 李善菊 |
| |
| 作者单位： | 西北农林科技大学园艺学院,陕西杨凌,7121000;西北农林科技大学园艺学院 |
| |
| 摘 要： | 分别采用热处理、1-MCP处理、乙烯处理尖椒.结果显示,各处理均引起了采后辣椒膜损伤,同时热处理和1-MCP处理可以抑制乙烯生成和呼吸高峰,延迟叶绿素降解,起到延长贮藏期的目的.
|
| 关 键 词： | 辣椒 热处理 1-甲基环丙烯(1-MCP) 乙烯 |
| 修稿时间： | 2004-09-14 |
Effects of Treatment Method on Storage Characteristic in Pepper |
| |
| Cheng Shunchang,Ren Xiaolin,Zhang Shaoying,Li Shanju. Effects of Treatment Method on Storage Characteristic in Pepper[J]. Journal of Changjiang Vegetables, 2005, 0(4): 41-42 |
| |
| Authors: | Cheng Shunchang Ren Xiaolin Zhang Shaoying Li Shanju |
| |
| Abstract: | The pepper were treated in different method including hot water treatment, 1-methylcyclopropene treatment and ethylene. The results showed that all treatments induced the accumulation of membrane penetration during pepper storage, but hot water treatment and 1-MCP treatment can attenuated the respiration and ethylene peaks, and also can delay the degradation of chlorophyll, extend the storage time. |
| |
| Keywords: | Pepper Hot water treatment 1-methylcyclopropene(1-MCP) Ethylene |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《长江蔬菜》浏览原始摘要信息 |
|
点击此处可从《长江蔬菜》下载全文 |
|
