摘要
为研究竹醋对红色甜椒在贮藏过程中的保鲜效果,以＂红苏珊＂红色甜椒为实验材料,将精制竹醋液用蒸馏水稀释成500倍液、1000倍液和1500倍液,浸泡甜椒的果柄3 min,对照用蒸馏水处理。装PE保鲜袋,20℃储存。研究结果表明,竹醋液处理可以较好地保持红色甜椒的感观品质,降低腐烂指数;红色甜椒的感官品质分值比对照提高了1~2.75倍;腐烂指数降低了0.21~0.47。减慢了果实中可溶性固形物含量的上升速度,推迟3~6天出现高峰,并提高了贮藏中后期可溶性固形物含量;可滴定酸含量的变化幅度降低了12.1%~15.5%,并提高了贮藏中后期可滴定酸的含量。提高了可溶性蛋白质和类胡萝卜素的含量以及贮藏中后期维生素C含量,但对失重率影响不显著。可见,一定浓度范围内的竹醋液可以减缓红色甜椒在贮藏期间营养的流失,保持其商品品质。500倍液的保鲜效果更显著。
To study the preservation effect of bamboo vinegar on red sweet pepper fruits during storage. ＂HongSushan＂red sweet pepper fruits were experiment material. The distilled water diluted the bamboo vinegar into 500,1000 and 1500 dilution times. The handle of sweet pepper fruits was soaked for 3 min. CK was soaked with distilled water. Packed with PE plastic bags,and stored up in 20℃. The results showed that treating with bamboo vinegar could keep the sense quality of sweet pepper better,declined the rotting index. The sense quality score enhanced 1-2.75 multiple. The rotting index reduced 0.21-0.47,which retarded the rate of increase of total soluble solid and postpone its summit for 3-6 days,and increased the content of total soluble solid during medium-term and later period of storage. The change range of titratable acidity content decreased by 12.1%-15.5%,and increased the content of titratable acidity during medium-term and later period of storage. It promoted the content of soluble protein,carotenoid,and Vc during medium-term and later period of storage. But it had no evident influences on weight-loss rate. It followed that treated with a certain consistence ranges of bamboo vinegar could slow down the loss of nutrient substance,and maintain the wares quality of red sweet pepper fruits during storage. The preservation effect of treating with bamboo vinegar of 500 dilution times was more evident.
出处
《中国农学通报》
CSCD
2014年第3期260-264,共5页
Chinese Agricultural Science Bulletin
基金
蔬菜新型保鲜包装技术试验示范(北京市农业局项目)
关键词
竹醋
红色甜椒
贮藏
品质
bamboo vinegar
red sweet pepper fruits
storage
quality
