摘要
本试验研究了辣椒果实采后在10℃、7℃、4℃、1℃四个不同温度下的生理生化变化、贮藏效果、以及低温下冷害发生的规律。结果表明:10℃是辣椒果实冷藏的安全温度,采后初期的低温虽明显地抑制了辣椒果实的后熟,但随贮期的延长,7℃及以下的低温均对果实产生了不同程度的冷害,表现为果实的呼吸强度、MDA含量、相对电导率异常开高;冷害指数的变化与腐烂指数的变化是显著的正相关关系;且4℃处理的辣椒果实冷害发生更早,程度更严重。
The physiological and biochemical changes and storage effect of post-harvest for hotpepper fruits under the condition of 1℃, 4℃, 7℃, 10℃ as well as outbreak regularity of chilling injury were studied. The result showed that the fruits senescence were significantly inhibited by low temperature during the initial stage of the harvest. The chilling injury would be occur in the fruits at 1℃, 4℃, 7℃ with the delay of low temperature storage. Low temperature for a long time would induce the abnormal increase of the MDA content, respiratory intensity, membrane permeability of hotpepper fruits. There was a positive correlation between chilling injury exponential change and rotted exponential change. The chilling injury treated at 4℃ would be occur more early and seriously than at 1℃, 7℃.
出处
《山西农业大学学报（自然科学版）》
CAS
2003年第2期129-132,共4页
Journal of Shanxi Agricultural University(Natural Science Edition)
关键词
青椒
果实低温贮藏
冷害
采后生理
贮藏适温
Hotpepper (Capsicum annuum. L)
Postharvest-physiological
Chilling injury
