STUDY ON QUALITY OF GREEN PEPPER DURING CONTROLLED FREEZING POINT STORAGE

摘要

Green pepper was preserved under controlled freezing point condition(-0.3℃) as compared with cold storage(5℃).Freezing point,moisture content,soluble solids content,vitamin C (ascorbic acid) content and storage period were investigated during the storage.Results showed that controlled freezing point storage(-0.3℃) could prolong the shelf life of green pepper to 60 days,which was twice of that for ordinary cold storage(5℃).Measurements on other characters such as moisture content,soluble solids and vitamin C also indicated that controlled freezing point storage at -0.3℃ could maintain better product quality.Key Words: green pepper,controlled freezing point storage,preservation.