安徽农业科学2016，Vol.44Issue(19)：76-79,4.
热激处理对青椒的保鲜效果研究
Effects of Heat Shock Treatment on Storage of Green Pepper
摘要
Abstract
Objective] To determine the effects of heat shock treatment on quality and storage of green pepper.[Method] After soaking in 40, 45, and 50 ℃ hot-water solution for 2 min and naturally drying, green peppers were packed by 0.04 mm thick PE film fresh protection package and stored at 25 ℃.Indicators related to maturity and aging were measured every 3 days during the storage.[ Result] The results showed that heat shock treatment at 45 ℃ could maintain the sensory properties and hardness of green pepper, and reduced the decrease in moisture and the content of total soluble solids (TSS), chlorophyll, and vitamin C, and increased the activity of antioxidant enzymes, inclu-ding catalase (CAT) and peroxidase (POD), and inhibited polyphenol oxidase (PPO) activity.[Conclusion] The heat shock treatment at 45 ℃ can extend shelf life of green paper and optimize its fresh protection effect.关键词
青椒/热激处理/衰老/叶绿素Key words
Green pepper/Heat shock treatment/Aging/Chlorophyll分类
农业科技引用本文复制引用
范林林,毛宇豪,夏春丽,吕佳煜,左进华,高丽朴,王清..热激处理对青椒的保鲜效果研究[J].安徽农业科学,2016,44(19):76-79,4.基金项目
国家大宗蔬菜产业体系建设项目（ CARS－25－E －01）；西北非耕地园艺作物生态高效生产技术研究与示范项目（201203095）；北京市农林科学院青年基金项目（201404）。 （）
