摘要
以"普鲁登斯"牛角椒为试材,研究了O2浓度、CO2浓度和不同的前处理方式对青椒贮藏效果的影响。结果表明:青椒适宜采用贮藏前半期(0～21d)6%O2+5%CO2,后半期(21～42d)4%O2+2%CO2气体浓度的双变气调法,结合热处理或魔芋葡甘聚糖复合涂膜处理保鲜效果更佳,使用这种贮藏方式保鲜青椒,42d后青椒失重8.48%,腐烂指数18.5%,保鲜效果明显。
With fresh green pepper ＇ Prudence＇ as the experiment material, the preservation effect of different concentrations of Oxygen and Carbon Dioxide and different pre-treatments on storage effect of green pepper were studied. The results showed that gas composition in 0~21 days storage, 6% 02＋5% CO2,and in 21~42 days storage, 4% O2q-2% CO2, could as far as possible to keep a constant temperature in the refrigerator. Heat treatment and composite coating before CA storage could improve the preservation effect. After 42 days of storage, the weight loss of green pepper was 8. 48% ,aging index 18. 5 %. The value of the green pepper fruits was improved obviously.
出处
《北方园艺》
CAS
北大核心
2013年第10期127-130,共4页
Northern Horticulture
关键词
青椒
气调贮藏
热处理
涂膜
green peppers
CA storage
heat treatment
coating-treatment
