摘要
研究不同浓度(0、0.3、1.0、3.0、5.0、10.0 m L/L)乙烯利对胡椒鲜果采后催熟效果、脱皮率、色差及其胡椒精油、胡椒碱含量等的影响,探讨乙烯利催熟法去除胡椒鲜果果皮的可行性。结果表明:乙烯利能有效促进胡椒鲜果成熟,脱皮后的胡椒种子无异臭味,胡椒精油和胡椒碱含量高于传统白胡椒。
In order to study the feasibility of ethephon on ripening and peeling of pepper fruit, the effects of different ethephon concertrations（0, 0.3, 1.0, 3.0, 5.0, 10.0 mL/L）treatments on pepper fruit postharvest ripening effect, peeling rate, nut color and its contents of pepper essential oil, piperine were studied in this pepper. The results show that the ethephon can effectively promote the pepperr fruit mature, pepper nuts with no off-flavor after peeling, contain higher content of pepper oil and piperine than white pepper by traditional processing.
出处
《热带作物学报》
CSCD
北大核心
2015年第2期391-395,共5页
Chinese Journal of Tropical Crops
基金
海南省重点科技计划项目(No.ZDXM2014054)
关键词
胡椒鲜果
乙烯利
催熟
脱皮
品质
Pepper fruit
Ethephon
Ripening
Peel
Quality
