纪海鹏,高聪聪,董成虎,于晋泽,陈存坤,张学杰,张娜.不同保鲜剂处理对圆青椒贮藏品质的影响[J].包装工程,2019,40(19):34-40.
JI Hai-peng,GAO Cong-cong,DONG Cheng-hu,YU Jin-ze,CHEN Cun-kun,,ZHANG Xue-jie,ZHANG Na.Effects of Different Preservatives on Storage Quality of Round Green Pepper[J].Packaging Engineering,2019,40(19):34-40. |
| 不同保鲜剂处理对圆青椒贮藏品质的影响 |
| Effects of Different Preservatives on Storage Quality of Round Green Pepper |
| 投稿时间：2019-07-29 修订日期：2019-10-10 |
| DOI：10.19554/j.cnki.1001-3563.2019.19.005 |
| 中文关键词: 圆青椒 保鲜剂 贮藏 品质 |
| 英文关键词: round green pepper preservative storage quality |
| 基金项目:十三五重点研发计划（2016YFD0400903-05,2018YFF0213605-2）；天津市林果现代产业技术体系创新团队（ITTFPRS2018009）；天津市科技计划（17YFYZCG00010, 16ZXZYNC00070）；天津市自然科学基金青年项目（16JCQNJC14800）；天津市农业科技成果转化与推广项目（201701100）；天津市农业科学院院长基金（17014，17012）；贵州省科技计划（黔科合成果[2016]4035号） |
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| 中文摘要: |
| 目的 探究不同保鲜剂对圆青椒货架期间品质的影响。方法 实验采用SO2保鲜剂、1-MCP、乙烯吸收剂，在贮藏温度为(9±0.5)℃下分别对青椒进行处理，并分析贮藏期间圆青椒的腐败率、转红率、质量损失率、可溶性固形物含量、可滴定酸含量、丙二醛含量、Vc含量、叶绿素含量，以及抗坏血酸过氧化物酶（ascorbate peroxidase, APX）活性。结果1-MCP处理组的腐败率、转红率、质量损失率均在贮藏8 d后加快上升，而在贮藏到20 d时1-MCP处理组的可溶性固形、可滴定酸质量分数分别下降到0.041%，3.87%，Vc和叶绿素含量分别下降到59.95 mg/100 g，0.073 mg/g，丙二醛质量摩尔浓度上升至1.1 μmol/g，抗坏血酸过氧化物酶（APX）活性下降至20.38 U/(min•g)，相较于其他组可减少圆青椒的腐败率、转红率、质量损失率，减缓可溶性固形物、可滴定酸、Vc、叶绿素等含量的下降，抑制丙二醛含量的升高，显著提高了抗坏血酸过氧化物酶（APX）活性。结论 1-MCP可保持圆青椒贮藏期间的品质，并延长货架期。 |
| 英文摘要: |
| The work aims to explore the influence of different preservatives on the quality of round green pepper during shelf life. SO2 preservatives, 1-MCP and ethylene absorbent were used for the treatment of round green pepper at (9±0.5)℃. The decay rate, red conversion rate, weight loss rate, SSC, TA, MDA, Vc, chlorophyll content and ascorbate peroxidase (APX) activity of round green pepper during storage were analyzed. The decay rate, red conversion rate and weight loss rate of 1-MCP treatment group increased rapidly after 8-day storage. In the 1-MCP treatment group, the mass fractions of the soluble solid shape and titrable acid were respectively reduced to 0.041% and 3.87%, Vc and chlorophyll content decreased to 59.95 mg/100 g and 0.073 mg/g, respectively, and the malondialdehyde molality increased to 1.1 μmol/g and the ascorbate peroxidase (APX) activity decreased to 20.38 U/(min•g) on the 20th day of storage. Compared with other groups, 1-MCP could reduce the decay rate, red conversion rate and weight loss rate of round green pepper, slow down the decrease of soluble solids, titratable acid, Vc and chlorophyll content, inhibit the increase of malondialdehyde content, and significantly improve APX activity. Therefore, 1-MCP can maintain the quality of round green pepper during storage and extend the shelf life. |
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