摘要
旨在研究贮藏温度对气调包装‘贵研尖椒1号’青椒贮藏品质的影响,探索该品种适宜的贮藏温度。以‘贵研尖椒1号’为研究对象,分别于5、10、15℃和常温(25℃)条件下贮藏,定期测定青椒果实的品质指标。低温处理能有效抑制青椒果实的腐烂率、失重率、转红指数和相对电导率的升高,抑制可溶性糖、可溶性蛋白和叶绿素含量的降低,保持果面色泽及果实形态。但青椒在5℃下贮藏,表面易出现绿色发暗、水渍状斑点等冷害,且随着贮藏期的延长,青椒的冷害指数和腐烂率增加、呼吸强度和相对电导率异常性增高。对9个品质指标进行主成分分析,结果表明:14~21 d是不同温度青椒贮藏的品质劣变点,PC1可以很好地将相对电导率、呼吸强度与其他指标分开。综上所述,在5、10℃和15℃贮藏条件中,以10℃低温结合气调包装贮藏青椒效果最佳。
In order to study the influence of temperature on the storage quality of modified atmosphere packaging green pepper and explore the appropriate storage temperature for this variety.The‘Guiyanjianjiao1’pepper was stored at 5,10,15℃and normal temperature respectively,and the quality indexes of fruits were measured at different storage stages.The results showed that low temperature treatment could effectively inhibit the increase of weight loss rate,decay rate,redness index and relative electrical conductivity of green pepper fruits,inhibit the decrease of soluble sugar content,soluble protein content and chlorophyll content,and maintain fruit color and fruit shape.However,the surface of green pepper with modified atmosphere packaging is prone to cold damage when stored at 5℃,such as green darkening and water-stained spots.In the storage period,the cold damage index and decay rate of green pepper increase,and the abnormality of respiratory intensity and relative electrical conductivity increases.The principal component analysis of 9 quality indicators showed that 14–21 days was the quality deterioration point of green pepper stored at different temperatures,and PC1 could well distinguish relative electrical conductivity and respiratory intensity from other indicators.In conclusion,in the storage conditions of 5,10℃and 15℃,the low temperature of 10℃combined with air conditioning package had the best storage effect.
作者
孙小静
王雪雅
苏丹
李文馨
殷勇
陆敏
郭有丹
吴成见
SUN Xiaojing;WANG Xueya;SU Dan;LI Wenxin;YIN Yong;LU Min;GUO Youdan;WU Chengjian(Research Institute of Pepper,Guizhou Academy of Agricultural Sciences,Guiyang 550006,China;Guizhou Changge Food Company,Longli 551206,China;Kaijiang County Institute of Science and Technology Information,Kaiyang 550300,China)
出处
《食品科技》
CAS
北大核心
2023年第8期29-36,共8页
Food Science and Technology
基金
贵州省省级科技计划项目(黔科合支撑[2021]一般124,黔科合支撑(2022)重点016号)
贵州省农业科学院青年基金项目([2019]15号)。
关键词
温度
青椒
气调包装
品质
storage temperatures
green pepper
modified atmosphere packaging
storage quality
