| 蔗糖基聚合物处理对青椒采后生理的影响 |
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| 引用本文： | 黄瑶,何英姿,叶云,吕鸣群.蔗糖基聚合物处理对青椒采后生理的影响[J].长江蔬菜,2009(6). |
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| 作者姓名： | 黄瑶 何英姿 叶云 吕鸣群 |
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| 作者单位： | 1. 广西工学院生物与化学工程系生物工程教研室,广西柳州,545006
2. 广西师范学院化学系 |
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| 基金项目： | 国家自然科学基金，广西自然科学基金 |
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| 摘 要： | 通过利用蔗糖基聚合物对青椒进行采后室温贮存保鲜试验,结果表明,添加0.5%浓度蔗糖基聚合物水溶液处理可以促进青椒总糖的积累,促进可溶性固形物含量的增加,减缓青椒可滴定酸含量和VC含量的降解,能够有效延缓青椒果实衰老.
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| 关 键 词： | 蔗糖基聚合物 青椒 保鲜 |
Effect of Sucrose-based Polymers on Post-harvest Physiology of Green Pepper |
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| HUANG Yao,HE Yingzi,YE Yun,LV Mingqun.Effect of Sucrose-based Polymers on Post-harvest Physiology of Green Pepper[J].Journal of Changjiang Vegetables,2009(6). |
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| Authors: | HUANG Yao HE Yingzi YE Yun LV Mingqun |
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| Institution: | 1.Department of Biology and Chemical Technology;Guangxi University of Technology;Liuzhou 545006;2.Department of Chemistry;Guangxi Normal College;3.Office of Science and Education;Guangxi University |
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| Abstract: | Storage trial of green pepper at room temperature using sucrose-based polymers was carried out. The results showed that the 0.5% sucrose-based polymers treatment increased soluble solids content and total sugars content, slowed down the decline in acids content and vitamin C content of green pepper. And the treatment delayed green pepper fruit senescence. |
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| Keywords: | Sucrose-based polymers Green pepper Preservation |
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