紫色辣椒果实贮藏品质的影响因素及贮藏方法评价

摘要

Effects of 5 storage methods on fresh-keeping of purple pepper 9007 × 9049Ⅱwere studied at room tem-perature and low temperature of 7 ℃, respectively. The results showed that temperature was the main factor influen-cing purple pepper storage, decay rate rose to 75% at room temperature after 15 d, while storage time could be ex-tended to 50 d at low temperature, and the optimum method for its storage was treated with 15 min UV and packed with PE at low temperature of 7 ℃.%分别在室温和低温条件(7℃)下,各用5种不同方法处理紫色辣椒9007×9049Ⅱ,研究其对辣椒贮藏保鲜效果的影响。结果表明,温度是影响紫色辣椒贮藏的最主要因素,常温条件下,辣椒贮藏15 d后烂果率达到75%以上,而7℃低温能有效延长其贮存期至50 d。紫外线照射15 min,PE膜包装,7℃贮藏是该紫色辣椒的最佳贮藏方式。