不同中草药浸提液对辣椒贮藏特性的影响

用具有杀菌作用的中草药(青蒿、白藓皮和大黄)分别制成保鲜液,对辣椒进行保鲜处理。试验结果表明,随着贮藏时间的延长,不同处理辣椒果实的腐烂指数和后熟指数均不断上升,果实硬度不断下降。但与CK(50%多菌灵)相比,3种中草药处理均能不同程度地减缓辣椒果实腐烂指数的上升,其中以青蒿效果较好,抑制时间较长,而白藓皮和大黄仅在贮藏后期才发挥作用,但几个处理均不能有效地减缓辣椒果实后熟指数的上升。在辣椒贮藏的过程中,青蒿对延缓叶绿素、VC、果实含水量下降及丙二醛(MDA)含量升高较其他处理效果好。

Effects of Different Extracts of Chinese Herbal Medicine on Storage Characteristics in Pepper

This paper took different extracts of three Chinese herbs （Artemisia apiacea, Dictamnus dasycarpus and Chinese rhubarb） with germicidal action to treat pepper fruits. The results showed that, with the prolongation of storage time, peppers＂ rot index and after-ripening index of all treatments increased, while the fruit firmness decreased. Compared to the control （50% carbendazim）, all of the three Chinese herbs could slow down the increasing of the rot index of pepper fruits at different degree. And A. apiacea had the best effect, while D. dasycarpus and Chinese rhubarb played their roles in late storage stage, but all the treatments could not low down the increasing of after-ripening index of pepper fruits. In the storage of pepper fruits, A. apiacea could delay the decreasing of chlorophyll, vitamin C and water content and increasing of MDA content of pepper fruits better.