摘要
为探究3种辣椒的品质优劣以及各生理指标随贮藏时间的变化趋势,以迈腾巨青3-1、迈腾巨青3-2、旱马菜椒为研究对象,以蒽酮比色法、考马斯亮蓝法测定可溶性糖、可溶性蛋白的含量,并分析三者在不同贮藏时间下的变化情况,进而比较3种辣椒的品质优劣。结果表明,3种辣椒在营养水平上,可溶性蛋白含量旱马菜椒>迈腾巨青3-2>迈腾巨青3-1;可溶性糖含量:旱马菜椒>迈腾巨青3-2>迈腾巨青3-1。旱马菜椒贮藏品质相对来说较为优良,迈腾巨青3-2次之,迈腾巨青3-1的贮藏品质较为逊色。
To explore the quality and physiological indexes of three different peppers with different storage times,this ex-periment uses three different varieties of capsicum,Maiteng Juqing 3-1,Maiteng Juqing 3-2,and Hanma pepper,as the re-search object and use anthrone sulphuric acid colorimetry and coomassie blue staining to determine soluble sugar,and soluble protein.We compare the three kinds of pepper quality with the change in storage time.The results showed that,in terms of nutritional level,the soluble protein content was as follows:Hanma pepper>Maiteng Juqing 3-2>Maiteng Juqing 3-1;the soluble sugar content was as follows:Hanma pepper>Maiteng Juqing 3-2>Maiteng Juqing 3-1.Therefore,the storage qual-ity of Hanma pepper is relatively good,followed by Maiteng Juqing 3-2.The other ones of Maiteng Juqing 3-1 are inferior.
作者
冯恩友
莫定鸣
冯晓赓
马飞骏
黄胜
FENG Enyou;MO Dingming;FENG Xiaogeng;MA Feijun;HUANG Sheng(Zhanjiang Academy of Agricultural Sciences,Zhanjiang,Guangdong 524094,China)
出处
《热带农业科学》
2023年第8期33-36,共4页
Chinese Journal of Tropical Agriculture
关键词
辣椒
贮藏品质
可溶性蛋白
可溶性糖
Capsicum
storage quality
soluble protein
soluble sugar
