摘要
青椒是大多数中国人特别喜爱的蔬菜之一，因其营养丰富，鲜椒维生素C含量可达0．8～1．0mg／g，而被誉为“蔬菜中的维生素C之王”。冬、春季由于温室大棚成本高产出少。价格高而影响普通人的消费。秋季产出量大，价格低。但由于普通贮藏方法无法满足长久贮藏的目的，该试验就是通过各种方法的综合运用，达到长久贮藏青椒的目的，瞒足广大消费者和经营者的需要。用含量为0．0141％的1-MCP药袋，天津农产品保鲜中心的CT-1药包和红药（生理调节剂）各一小包处理。温度控制在8℃左右，除对照过早腐烂，腐烂率超过50％。猪大肠青椒、901青椒和791青椒都表现出一定的耐贮性。存放80d，腐烂率低于10％。通过以上的技术处理青椒可以存放80d左右，打破了以往，普通贮藏最多存放30d左右的难题。
Green pepper is one of the Chinese most favorite vegetables, because of its rich nutrition, and fresh chili vitamin C content is up to 0.8-1.0 mg/g, which is known as the king of vegetables in vitamin C. Due to high greenhouses cost and less productive in winter and spring, the price is high and affecting consumption. High output capacity in autumn, the price is low, however, the general storage methods can not meet the long-term storage purposes. Through the integrated use of various methods in this test, the goal of long-term storage green peppers was achieved to meet the needs of consumers and business operators. Use 1-MCP medicine bag with the content of 0.014 1%, CT-1 cartridge from the center of the fresh agricultural products in Tianjin and red medicine （physiological regulator） each packet to be treated. The temperature was controlled at about 8 ℃. Controlled group premature decaied and the rotting rate exceed 50%. Pig intestine peppers, 901 green pepper and 791 green pepper showed stronger storability. After 80 d storage the rotting rate was below 10%. Through the above technical processing, green peppers can be stored for about 80 d, breaking the problem of previous ordinary storage no more than 30 d.
出处
《食品工业》
北大核心
2015年第9期140-142,共3页
The Food Industry
基金
重点科技项目:库尔勒市重点科技项目(2012-08)
关键词
青椒
1-MCP
防腐药包
长久贮藏
green pepper
1-MCP
antisepsis kits
long-term storage
