氯化钙和水杨酸处理对辣椒冷藏品质的影响

本研究分析了CaCl2和SA(水杨酸)处理浓度对辣椒冷藏(8±1℃,RH 95%)过程中质量损失、VC含量、丙二醛(MDA)含量和感官品质的变化的影响。结果表明:辣椒的质量损失随CaCl2的处理浓度增大而增加,只有1%(m/V)的CaCl2溶液可以减轻辣椒的质量损失;2%(m/V)和3%(m/V)的CaCl2溶液有利于保持辣椒中的VC含量;CaCl2处理对辣椒中的MDA含量无影响;1%(m/V)和2%(m/V)的CaCl2溶液有利于保持辣椒的感官品质;0.30g/L SA处理对辣椒的质量损失有微小的抑制作用;0.30g/L和0.45g/L SA处理可以抑制辣椒VC含量的下降;SA处理可明显降低辣椒中的MDA含量;0.45g/L的SA处理降低了辣椒的感官品质。 

Effects of calcium chloride and salicylic acid treatment on qualities of green peppers during cold storage

Effects of calcium chloride(CaCl2) and salicylic acid(SA) treatments on changes of weight loss,content of VC,content of MDA and sensory quality of green pepper were evaluated during cold storage(8 ±1℃,RH95%). The results showed that the weight loss of green peppers increased with the increase of calcium chloride(CaCl2) concentration,only the 1%(m/V) calcium chloride(CaCl2) could reduce the weight loss of green peppers. Treatments with 2%(m/V) and 3%(m/V) calcium chloride(CaCl2) were beneficial in retention of VCcontent in green peppers. Treatments with calcium chloride(CaCl2) had no influence on MDA content. The green peppers treated with 1%(m/V) and 2%(m/V) calcium chloride(CaCl2) had higher sensory quality.The treatments with 0.30g/L salicylic acid(SA) had little effect on weight loss. Treatments with 0.30g/L and0.45g/L SA inhibited dedine of VCcontent. The impact of salicylic acid(SA) was notable on MDA content.Treatment with 0.45g/L salicylic acid(SA) dropped the sensory evaluation mark.