不同储藏条件对干辣椒品质的影响

为给辣椒干经营者和消费者提供干辣椒在储藏期间营养品质的变化趋势及具体量值,使其了解影响干辣椒储藏的主要因素,从而对干辣椒进行科学的储藏,减少因储藏带来的各种损失。该研究以线辣椒品种（系）“L14”和“陕椒2006”为试材,在冷藏遮光、常温遮光、常温不遮光条件下储藏8个月,定期观测其主要品质性状的变化。结果表明：随着储藏时间的延长,“L14”和“陕椒2006”果实中的辣椒素、辣椒红色素、维生素C和可溶性蛋白质的含量均下降,可溶性糖含量则缓慢上升。用邓肯氏新复极差法对试验数据进行差异显著性检验,发现温度对储藏期间辣椒素、辣椒红色素的影响在储藏150?d后达到显著水平（P＜0.05）,对维生素C及可溶性糖的影响分别在储藏30?d后达到显著（P＜0.05）和极显著水平（P＜0.01）,对其他指标的影响不显著;光对辣椒红色素、维生素C的影响在储藏30?d后达到极显著水平（P＜0.01）,对其他指标的影响不显著。综合各品质指标考虑,低温遮光是辣椒干储藏的理想方式;但从经济的角度考虑,150?d以内的短期储藏在常温遮光条件下进行亦可。

Effects of different storage conditions on quality of dried pepper

In order to provide quality changing trends and specific values of dried chilli pepper during storage to operators and consumers, understand the main factors affecting dried chilli pepper quality storage, scientific storage, and reduce losses during storage, the chili pepper varieties (lines) "L14" and "Shanjiao 2006" were used as material. The dried chilli pepper has been stored under 3 different storage conditions (i.e. cold with dark, room temperature, and room temperature with dark) for 8 months. The changes of main quality characters were determined regularly during 8 months storage. The results showed that the capsaicin, red pigment, vitamin C and soluble protein content in 2 varieties (lines) decreased with prolonged storage time. However, the soluble sugar content in 2 varieties (lines) was raised along with the storage time. The significant differences of experimental data were analyzed with Duncan Law. The results showed that the effect of temperature on capsaicin, red pigment reach significant at 0.05 level after 150 days. The effect of temperature on vitamin C and soluble sugar reach significant at 0.05 level and 0.01 level respectively after 30 days. The effect of temperature on others was not significant. The effect of light on the content of red pigment and vitamin C reaches significant at 0.01level after 30 days. The effect of light on others was not significant. Comprehensive consideration of the quality indicators, the cold with dark is the ideal way for dried chilli pepper storage. But from the perspective of the economy, the room temperature with dark is also an ideal way for short-term storage within 150 days.