青椒低温貯藏保鲜的研究(初报)

据文献报导,青椒最适宜的贮藏温度为7—9℃,低于6℃易引起冷害。作者经过几年来的试验发现,在7—9℃条件下只能贮藏近一个月左右,如继续进行贮藏就会引起大量腐烂;而在接近0—1℃条件下可贮藏近两个月,而且可以有效抑制青椒果实的呼吸强度,对于延迟果实的后熟转红,减少腐烂,保存营养。均有明显效果,腐烂率大大低于6—7℃条件下贮藏的青椒。试验表明,作为长贮的青椒最好在霜前采收充分成熟的绿果,并用逐渐降温的方法,在0℃—1℃条件下进行贮藏,能获得较好的效果。

STUDY ON STORAGE OF GREEN PEPPER FOR KEEPING FRESH UNDER LOW TEMPERATURE

We all consider that the suitable temperature to storage green pepper should be7-9℃, and the storage temperature below 6℃. would result in cold injury of fruits. Through several years investigatson, the authors suggest that the pericd of storage green pepper under 7-9℃. condition is only permissive to last about one month, and a large amounts of fruits will be rotten, if storage were prolonged. Storage under low temperature(0-1℃)may effectively inhibit the respiratory retard the post-ripeness and reddening, reduce the loss of rotting and preserve the nutritive value of fruit. In addition, when green pepper were storaged under low temperature (0-1℃.), the amount of rotten fruit is less than under 7-9℃, a few cold iojury fruits were found and the period of storare may be prolonged to two months more or less. Green pepper provided for storage long period have to be fully developed and harvested before frost. As compared with the following different storage methods, such as: storage under 0-1℃., general method, air conditional storage, treated with storage paint and Co~(30)-γ ray treatment, there are no significant differences between them.