热处理对尖椒果实贮藏特性及冷害的影响

【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%。

Effects of Hot Treatment on the Storage Characteristic and Chilling Injury of Postharvest Pepper

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.