| 钙处理对青椒采后贮藏品质的影响 |
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| 引用本文： | 徐水芳,肖志坚,赵威威.钙处理对青椒采后贮藏品质的影响[J].包装学报,2016,8(4):19-23. |
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| 作者姓名： | 徐水芳 肖志坚 赵威威 |
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| 作者单位： | 浙江东方职业技术学院工程技术系,浙江温州,325011;浙江东方职业技术学院工程技术系,浙江温州325011;华南理工大学制浆造纸国家重点实验室,广东广州510640 |
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| 基金项目： | 浙江省高职高专院校中青年专业带头人基金资助项目（LJ2013153），浙江省高等教育教学改革研究基金资助项目
（jg2013348），浙江省科技厅新产品试制计划基金资助项目（2012D60SA300008） |
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| 摘 要： | 分别用质量分数为1%,2%,3%的CaCl_2溶液对青椒进行采后保鲜处理,探讨钙处理对青椒各生理指标的影响。结果表明,以质量分数为2%的CaCl_2溶液处理青椒,可有效抑制青椒中Vc含量的下降,减缓其失重率和腐烂率的上升速率,且能有效缓解果实中糖的消耗,减缓青椒成熟与衰老的速率;而以质量分数为3%的CaCl_2处理,会加速青椒的衰老与腐烂;以质量分数为1%的CaCl_2处理,保鲜效果不是很明显。因此,可确定本实验条件下青椒钙化处理的最适宜质量分数为2%。
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| 关 键 词： | 青椒 钙化处理 保鲜效果 |
| 收稿时间： | 2015/12/21 0:00:00 |
Effects of Calcium Treatment on Green Pepper Quality in Post-Harvest Storage |
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| XU Shuifang,XIAO Zhijian and ZHAO Weiwei.Effects of Calcium Treatment on Green Pepper Quality in Post-Harvest Storage[J].Packaging Journal,2016,8(4):19-23. |
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| Authors: | XU Shuifang XIAO Zhijian and ZHAO Weiwei |
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| Affiliation: | Zhejiang Dongfang Vocational and Technological College,Zhejiang Dongfang Vocational and Technological College and Zhejiang Dongfang Vocational and Technological College |
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| Abstract: | The fresh keeping technique and storage treatment with mass fraction of 1%, 2% and 3% CaCl2 applied to post-harvest green peppers were introduced. The physiological index analysis showed that: 2% CaCl2 could actively suppress the decline of Vc, slow the rise speed of weight loss and rotting rate, reduce the consumption of sucrose effectively, and slow down the aging speed; while 3% Cacl2 would accelerate the speed of aging and decay; there was no apparent preservation effect from 1% CaCl2. According to the experimental analysis, the fresh keeping technique and storage treatment with 2% CaCl2 was most appropriate under the experimental conditions. |
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