摘要
以青椒为试材,研究了热处理对青椒呼吸强度、腐烂指数、Vc含量和贮藏期的影响。结果表明,用55(±1)℃热水处理30s,结合0.04mm厚的PE袋包装和10(±1)℃的低温贮藏,能在一定程度上抑制青椒贮藏过程中的呼吸强度,降低腐烂指数,较好地保持了Vc含量,延长了青椒的贮藏期,提高了其耐贮性。
This paper has studied the influence of heat treatment on the breath intensity, rotten index, Vc content and storage period of green pepper. The results showed that treatment in hot water 55（±1）℃ for 30 seconds with 0.04 mm PE package and stored at 10（±1）℃ could inhibit the respiration of green pepper in certain degree during the storage, reduced the rotten index, maintained the high level of Ve content, prolonged green pepper＇s storage period.
出处
《广东农业科学》
CAS
CSCD
北大核心
2010年第7期116-117,共2页
Guangdong Agricultural Sciences
关键词
青椒
热处理
贮藏品质
green pepper
heat treatment
storage quality
