安徽农业科学2012，Vol.40Issue(3)：1449-1451,3.
热处理和间歇升温低温贮藏对辣椒冷害的影响
Effect of Heat Treatment and Intermittent Warming on Chilling Injury of Pepper during Cold Storage
摘要
Abstract
[Objective] The study aimed to research the effect of the heat treatment and the intermittent warning on the chilling injury of the pepper during the cold storage .[Method] With the pepper as the material, the effects of 3 treatments including 5 ℃、5℃ + heat and 5 ℃ + intermittent warning on the chilling injury index , respiration intensity, chlorophyll content , CAT activity , Vc content , cell membrane Permeability , MDA content, decay index and weight loss rate were studied .[Result] Compared with CK, the heat treatment and intermittent warming could postpone the development of the chilling injury, alleviate the chilling injury and decay degree , reduce the production of the MDA and the increasing of relative electric conductivity .inhibit the decline of chlorophyll content, Vc content and CAT activty. [conclusoion] For the appearance of chilling injury, intermittent warming postponted 5 days than heat treatment. But for inhited the decline of Vc and chlorophyll content, heat treatment was better than inermittent warming.关键词
辣椒/冷害/热处理/间歇升温Key words
Pepper/ Chilling injury/ Heat treatment/ Intermittent warming分类
农业科技引用本文复制引用
王丹,张子德,刘升,王利斌,张贞亮..热处理和间歇升温低温贮藏对辣椒冷害的影响[J].安徽农业科学,2012,40(3):1449-1451,3.基金项目
"十一五"国家科技支撑计划项目(2009BADB9B09) （2009BADB9B09）
国家大宗蔬菜产业体系建设项目(CARS-25-E-01) （CARS-25-E-01）
北京市农林科学院科技创新能力建设专项(KJCX201102004). （KJCX201102004）
