研究了常用的两种包装材料在常温贮藏条件下，干椒外观品质和干椒色泽、辣（气）味、脆度、水分含量、辣椒素含量、含油率等指标的变化规律。结果表明：采用编织袋常温贮藏干椒，贮藏时间短于6个月，且品质变化快；而采用塑料袋常温贮藏干椒，贮藏时间可达12个月，且品质变化慢。采用编织袋和塑料袋常温贮藏干椒，都会引起干椒辣椒素和含油率的下降，但采用编织袋贮藏的干椒下降幅度比塑料袋大。采用编织袋常温贮藏的干椒，水分含量变化幅度大，明显高于采用塑料袋常温贮藏的干椒，且干椒霉变速度快。%This study investigated some effects of 2 types of common packaging materials on dried hot pepper fruit＇s appearance quality, colour, pungency, crispness, moisture content, capsaicinoid content and oil rate in room-temperature storage. The results showed that the storage life of the dried fruit packaged in woven bags was shorter than 6 months with the fruit quality changing quickly; but the storage life of the dried fruit packaged in plastic bags could be up to 12 months with the fruit quality changing slowly. The room-temperature storage of the dried fruit packaged in the woven bags or plastic bags could cause the capsaicin and oil rate of the dried fruit to decline, but the decline rates of capsaicin and oil rate of the woven bag treatment were greater than those of the plastic bag treatment. The change rate of moisture content of the woven bag treatment was greater than that of the plastic bag treatment, and the dried fruit in the woven bags mildewed more easily.
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