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二氧化氯对青椒采后生理和贮藏品质的影响
引用本文:杜金华,傅茂润,李苗苗,夏伟.二氧化氯对青椒采后生理和贮藏品质的影响[J].中国农业科学,2006,39(6):1215-1219.
作者姓名:杜金华  傅茂润  李苗苗  夏伟
作者单位:山东农业大学食品科学与工程学院,泰安,271018
摘    要:【目的】研究二氧化氯(ClO2)对青椒的保鲜作用,为青椒的贮藏提供新方法。【方法】用二氧化氯气体(0、5、10、20、50 mg·L-1)处理青椒,研究二氧化氯对青椒采后生理和贮藏品质的影响。【结果】5、10、20、50 mg·L-1的ClO2处理对青椒的腐烂有明显的抑制作用,40 d时其腐烂率均小于对照的50%;其中50 mg L-1的处理对腐烂的抑制效果最明显,贮藏到30 d时才有腐烂发生,40 d只有对照的1/4。20、50 mg L-1ClO2可显著抑制青椒的呼吸(P<0.05),5、10 mg·L-1对呼吸的抑制作用不显著(P>0.05)。除50 mg·L-1外,5、10、20 mg L-1ClO2处理使MDA含量低于对照,但无显著差异(P>0.05)。5 mg·L-1的处理可以减缓青椒叶绿素的降解,10、20、50 mg·L-1的处理使青椒叶绿素含量低于对照,但无显著影响(P>0.05)。ClO2可保持青椒的营养成分,对青椒VC、可滴定酸和可溶性固形物含量有一定的保留作用;对青椒的风味无影响。【结论】二氧化氯可以有效延缓青椒的采后生理变化,保持青椒的品质。

关 键 词:青椒  二氧化氯  采后生理  贮藏品质
收稿时间:2005-09-12
修稿时间:2005-09-122006-03-29

Effects of Chlorine Dioxide on Post-Harvest Physiology and Storage Quality of Green Peppers
DU Jin-hua,FU Mao-run,LI Miao-miao,XIA Wei.Effects of Chlorine Dioxide on Post-Harvest Physiology and Storage Quality of Green Peppers[J].Scientia Agricultura Sinica,2006,39(6):1215-1219.
Authors:DU Jin-hua  FU Mao-run  LI Miao-miao  XIA Wei
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.
Keywords:Green pepper  Chlorine dioxide  Post-harvest physiology  Storage quality
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