摘要
为探明短波紫外线对辣椒贮藏特性的影响,选择适宜于辣椒贮藏的紫外线照射剂量,促进辣椒贮藏技术的发展,以党武辣椒、湄潭团籽、罗甸白辣椒和黔辣2号为研究材料,探讨了不同剂量短波紫外线处理对辣椒贮藏效果及其生理生化的影响。结果表明:随着贮藏时间的延长,各品种的腐烂指数不断升高,辣椒果实的含水量、叶绿素含量及VC含量总体呈下降趋势,可溶性糖含量先上升后下降。到贮藏40d时,各品种以7kJ/m2处理的腐烂指数最低,分别比CK低0.05、0.08、0.03和0.06;而叶绿素和可溶性糖的含量最高,其中叶绿素含量分别较CK高33.79%、52.84%、79.51%和88.80%,可溶性糖含量分别较CK高60.50%、41.57%、1.46%和15.41%。另外,7kJ/m2 UV-C处理能延缓罗甸白辣椒、湄潭团籽和党武辣椒果实维生素C含量的下降;贮藏40d时,3个品种维生素C含量分别比CK高18.93%、9.44%和4.13%;对延缓罗甸白辣椒、黔辣2号和党武辣椒果实含水量的降低也有一定作用,贮藏30d时,3个品种果实含水量分别较CK高3.15%、2.93%和1.36%。
In order to explore the effects of UV-C on pepper storage characteristics and find out the optimum radiation dose of ultraviolet for storing peppers,and promote the development of pepper storage technology,the authors studied the influences of different radiation dose of UV-C on pepper storage and their physiological-biochemical characteristics with Guizhou local pepper varieties（Dangwu pepper,Meitan Tuanzi,White pepper of Luodian,Qianla 2）as the research materials.Results：With the extension of storage time,the decay index increased,the content of water,chlorophyll and Vc decreased,and the soluble sugar content decreased after increasing.With the treatment 7 kJ/m^2 of UV-C,four pepper varieties＇ rot indexes were the lowest when they were stored for 40 d,they were 0.05,0.08,0.03,0.06 lower than CK respectively;The chlorophyll content and soluble sugar content were the highest,and they were 33.79%,52.84%,79.51%,88.80% and 60.50%,41.57%,1.46%,15.41% higher than CK respectively.Besides this,under the 7kJ/m^2 of UV-C,it could delay the decreasing of Vc content of White pepper of Luodian, Meitan Tuanzi and Dangwu pepper.They were 18.93%、9.44% and 4.13%respectively higher than CK when stored for 40 d.It could delay the decreasing of Vc content of White pepper of Luodian,Qianla 2and Dangwu pepper,too.When the fruits were stored for 30 d,fruits water content of three varieties were 3.15%,2.93% and 1.36% higher than CK respectively.
出处
《贵州农业科学》
CAS
2015年第1期149-153,158,共6页
Guizhou Agricultural Sciences
基金
贵州省创新能力平台项目"辣椒
桑树种质资源开发利用研究创新能力建设"[黔科合院所创新(2012)4003]
