摘要
研究氯化钙和热处理对青椒贮藏(8℃)过程中失重率、可溶性固形物含量、呼吸强度、可滴定酸含量、VC含量、叶绿素含量等品质指标的影响,结果表明:最佳处理条件是:3%氯化钙与45℃热处理相结合,处理25min。该方法有效降低了青椒的呼吸强度,提高了青椒叶绿素的稳定性,延缓了果实中VC含量的下降,但在一定程度上增加了青椒的失重。
The effects of calcium chloride and heat treatment on Capsicum annuum L. were studied. During the storage period （8℃）, weight loss rate, soluble solids content, respiratory intensity, titratable acidity, VC content, chlorophyll content and other quality indexes were monitored. Results showed that Capsicum annuum L. treated with 3% calcium chloride at 45℃ for 25 min maintained the optimal quality during storage. This method could effectively reduce the respiration rate, improve the chlorophyll stability of green peppers, and prevent the loss of VC content. However, to some extent, this approach increased the weight loss of Capsicum annuum L.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第1期112-117,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
青椒
氯化钙
热处理
品质
Capsicum annuum L.
calcium chloride
heat treatment
quality
