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中国农学通报

中国农学通报 ›› 2015, Vol. 31 ›› Issue (6): 223-228.doi: 10.11924/j.issn.1000-6850.casb14120078

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

冰袋预冷对辣椒贮藏品质的影响

韦 强1,黄漫青2,孙 瑞1,刘 畅2   

  1. (1北京市农业技术推广站,北京 100029；2北京农学院食品科学与工程学院,北京 102206）
  • 收稿日期:2014-12-11 修回日期:2015-02-12 接受日期:2014-12-26 出版日期:2015-03-20 发布日期:2015-03-20
  • 通讯作者: 韦强
  • 基金资助:
    北京市农业科技项目“蔬菜减损增值示范创建项目”(20130901)。

Effects of Ice Bag Pre-cooling on Storage Quality of Hot Pepper Fruit

Wei Qiang1, Huang Manqing2, Sun Rui1, Liu Chang2   

  1. (1Beijing Agricultural Technology Extension Station, Beijing 100029;2Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206)
  • Received:2014-12-11 Revised:2015-02-12 Accepted:2014-12-26 Online:2015-03-20 Published:2015-03-20

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摘要： 为了解冰袋预冷对辣椒贮藏品质的影响，以‘中椒107’品种为实验材料，分别在环境温度为25℃和29℃左右时采收辣椒，以辣椒质量的10%、20%、30%和40%的冰袋用量对辣椒进行预冷处理，以不用冰袋作为对照，然后放到10℃冷库中贮藏。结果表明，冰袋在辣椒预冷中有较好的降温作用。环境温度约为25℃时，冰袋预冷处理对提高辣椒的贮藏品质没有显著作用。环境温度约为29℃时，预冷冰袋的适宜用量为辣椒质量的10%。在贮藏后期的失重率和腐烂率明显下降，商品率显著提高，保持了较高的总糖、可溶性蛋白质和维生素C等营养成份的含量。贮藏结束时，与CK相比，腐烂率降低了57.6%，商品率提高了44.6%，含糖量提高了10.4%。

关键词: 生长发育, 生长发育

Abstract: The purpose of our study was to understand the effects of ice bag pre-cooling on storage quality of hot peppers. We used ‘Zhongjiao 107’ as experimental materials. We harvested hot peppers at environmental temperature of 25℃ and 29℃, then pre-cooled the peppers with ice bags at the weight of 10%, 20%, 30% and 40% of hot peppers, peppers not received ice bag pre-cooling as control, after that hot peppers were stored at 10℃. Our results suggested the ice bags had good pre-cooling effects on hot peppers. The quantities of ice bag used in our experiment could not enhance storage quality of hot peppers when environmental temperature was 25℃. The ice bags at the weight of 10% of hot peppers were appropriate for pre-cooling treatment when environmental temperature was 29℃. This treatment reduced weight-loss rate and decay rate, raised commodity rate, also kept higher contents of total sugar, soluble protein, and vitamin C in hot peppers. Compared with hot peppers as control, hot peppers received this treatment reduced decay rat by 57.6%, raised commodity rate and total sugar content by 44.6% and 10.4%, respectively.