货架陈列期间光照处理对鲜切青椒品质的影响

为研究白光、红光、蓝光、绿光光照以及避光处理对鲜切青椒（Capsicum annuum L.）品质的影响，将鲜切青椒在货架陈列期用不同光照处理，贮藏5 d后，比较鲜切青椒质量损失率、颜色、相对电导率、丙二醛含量和风味的差异。结果发现：在各光照处理组中，绿光处理组鲜切青椒的质量损失率最低，为3.75%，且该处理对可溶性固形物质量分数、果实水渍化损伤程度、果实颜色变化的影响均较小，与新鲜样品相比，其色差仅为3.22，显著低于白光处理组（P＜0.05）；并且与白光处理组相比，绿光处理对鲜切青椒的风味没有显著影响（P＞0.05）。因此，绿光处理有助于维持鲜切青椒在货架陈列期的品质。

Effect of Light Exposure Treatment on the Quality of Fresh-Cut Green Bell Pepper (Capsicum annuum L.) during Shelf Display

The effect of white, red, blue and green light exposure and dark treatments on the quality of fresh-cut green bell pepper (Capsicum annuum L.) was evaluated. After 5 days of shelf display, the percentage mass loss, color, relative conductivity, malondialdehyde (MDA) content and flavor of fresh-cut green bell pepper were compared among light and dark treatments. Green light exposure led to the lowest percentage mass loss (3.75%) while having little effect on soluble solids content, the degree of damage caused by water soaking, and color difference. The color difference was 3.22 compared with fresh fruit, which was significantly lower than that observed for white light exposure (P < 0.05). Moreover, no significant difference was observed between the effects?of white and green light exposure on the flavor of fresh-cut green pepper (P > 0.05). Therefore, green light exposure was beneficial to maintain the quality of fresh-cut green pepper during shelf display.