摘要
在青椒贮藏温度１０℃，７℃，４℃和１℃条件下，研究青椒转入室温后的呼吸强度变化，结合货架观察，对青椒冷藏的安全温度及冷害的发生规律进行了探讨。结果１０℃是青椒冷藏的安全温度，低于７℃就会发生冷害。转入室温后１０℃处理整个贮期内的呼吸强度几乎全部时间都低于开始贮藏时的呼吸强度，货架观察也证实，室温放置３ｄ的病烂指数和花萼褐交率增加不多，也未出现种于褐变。贮藏在７℃以下的青椒，转入室温后呼吸强度大幅度上升，室温放置３ｄ，病烂指数和花萼褐变率急剧增加，７℃以下都可见到种子褐变。
The research results showed that the critical chilling temperatures were between 7-10℃,and 10 C was the safe storage temperature for pepper fruits.The respiratory rates ofthe intact fruits stored at 10℃ were almost lower than that at the beginning of the storage.The shelf observation on the fruits indicated that decay and the loss of greenness the calyxesof the fruits stored at 10 ℃ increased slightly after placing at normal temperature for 3 days,and the browning of seeds during the storage period was not occurred.However,afterchanging from 7℃ or less 7 ℃to 20 ℃ the respiratory rates of the frutis increased greatly.Theree days later the fruits deteriorated, and the calyxes and seeds browned rapidly.
出处
《沈阳农业大学学报》
CAS
CSCD
1996年第2期130-134,共5页
Journal of Shenyang Agricultural University
基金
国家"七五"商业部课题
关键词
青椒
冷藏温度
冷害
褐变
呼吸强度
辣椒
pepper, chilling injury, injury, respiratory rates, browning
