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Chinese Agricultural Science Bulletin ›› 2015, Vol. 31 ›› Issue (6): 223-228.doi: 10.11924/j.issn.1000-6850.casb14120078

Special Issue: 园艺

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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

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.