贮藏温度对湖南本地青椒采后理化品质的影响
目的 研究贮藏温度对湖南本地青椒采后理化品质的影响, 确定不同温度下青椒采后品质变化规律。方法 考察不同温度(8 ℃和25 ℃)在贮藏20 d期间青椒理化品质变化, 包括失重率、硬度、叶绿素含量、可溶性糖含量、有机酸含量、总酚含量及抗氧化活性(DPPH?清除能力、ABTS+能力、FRAP能力)变化规律。结果 同25 ℃相比, 8 ℃贮藏温度下青椒的理化品质保持更好。8 ℃处理组的青椒在贮藏期间失重率小, 硬度较高, 叶绿素、可溶性糖和有机酸含量变化幅度小, 抗氧化活性较高。结论 8 ℃低温贮藏更有利于青椒采后理化品质的保持, 延长其货架期。
Objective To study the effects of storage temperature on physiochemical quality of postharvest green peppers in Hunan and make sure the variation rule of postharvest green peppers quality. Methods Variations of physiochemical quality at different temperature (8 ℃ and 25 ℃) during storage for 20 d were investigated, including weightlessness rate, hardness, chlorophylls content, soluble sugar content, organic acid content, total phenols content and antioxidant activities (DPPH? scavenging capacity, ABTS+ capacity, and FRAP capacity). Results Comparing to green peppers storing at 25 ℃, the physiochemical quality of green peppers storing at 8 ℃ maintained better. At 8 ℃ storage temperature, green peppers had lower weightlessness rate and higher hardness, had a less variation in chlorophylls, soluble sugar and organic acid content, and had a higher antioxidant capacity. Conclusion 8 ℃ is more suitable for the storage of postharvest green peppers, and further prolong the shelf life.
标题：贮藏温度对湖南本地青椒采后理化品质的影响
英文标题：Effects of storage temperature on physiochemical quality of postharvest green peppers in Hunan
作者：
徐海山 湖南农业大学食品科技学院
肖佳颖 湖南农业大学食品科技学院
周辉 湖南农业大学食品科技学院
丁胜华 湖南省农业科学院农产品加工研究所
王蓉蓉 湖南农业大学食品科技学院
中文关键词:青椒,温度,贮藏,品质,
英文关键词:green peppers,temperature,storage,quality,
发表日期：2019-03-05
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