摘要
笔者以转红期辣椒为试验材料,研究了贮藏温度和壳聚糖姜蒜提取液对辣椒采后生理的影响。结果显示,低温能有效减缓辣椒的失重和后熟,抑制辣椒果实中叶绿素含量降低和可溶性固形物减少,对减少Vc和可溶性总糖损失有显著作用;壳聚糖和壳聚糖姜蒜涂膜都可以有效降低辣椒的失重率和后熟指数,减少辣椒果实中可溶性固形物、叶绿素、Vc和可溶性总糖的损失,且后者的效果更好。与涂膜相比,低温对辣椒的保鲜作用更明显;低温下采用壳聚糖姜蒜复合涂膜的保鲜效果最好,低温下壳聚糖涂膜的保鲜效果次之。
The effect of storage temperature and chitosan coating of extraction from ginger and garlic was studied on capsicum postharvest physiology.The results showed low temperature could significantly slower weigh loss and after-ripening,inhibit the decrease of chlorophyll,TSS,Vc,total sugar in pepper fruit.Both of chitosan coating and chitosan coating with extraction from ginger and garlic had the similar effects on capsicum postharvest physiology with low temperature,and the latter were better.Compared with coating,the effect of low temperature were more significant.Of course,using of chitosan coating with extraction from ginger and garlic under low temperature would have the best effect on pepper preservation.The second was chitosan coating under low temperature.
出处
《中国农学通报》
CSCD
北大核心
2011年第8期230-233,共4页
Chinese Agricultural Science Bulletin
基金
淮安市科技支撑计划(农业部分)(SN1033)
关键词
辣椒
贮藏温度
壳聚糖
采后生理
pepper
storage temperature
chitosan
postharvest physiology
