摘要
以青椒为材料,研究了20kV/m、60kV/m、100kV/m高压静电场处理对青椒的腐烂率、果实Vc含量及乙烯释放量的影响。试验结果表明,高压静电场处理对青椒Vc含量的变化有明显的抑制作用;并具有抑制乙烯释放、延迟青椒采后的衰老过程,腐烂率明显降低。在相同贮藏条件下,利用60kV/m的高压静电场处理青椒60min,贮藏保鲜效果好于其它高压静电场处理,青椒贮藏64天,好果率高达90%以上。
We use green pepper as experimental material to explore the effect of 20kv/m,60kv/m,100kv/m high voltage static electric field（ HVEF ）on the decomposing rate, the containment changeof vitamin C and ethylenes release. The results show that HVEF has an obvious inhibition effect on the vitamin C containment change; HVEF can restrain the release of ethylene, postpone posthavest decrepitude too, decomposing rate are obviously lower than the contrast. Under the same storage situation, with 60kv/m HVEF 60 min, the effect of fresh keeping is better than the others, after 64 day storage, good fruit rate can reach to 90% or more.
出处
《农机化研究》
北大核心
2007年第3期134-135,138,共3页
Journal of Agricultural Mechanization Research
关键词
食品工业
青椒鲜度保持
试验
静电场
food industry
keeping fresh of green pepper
experiment
high voltage electrostatic field
