二氧化氯对青椒采后生理和贮藏品质的影响.docVIP

中国农业科学 2006,39(6:1215-1219 Scientia Agricultura Sinica 收稿日期 :2005-09-12; 接受日期 :2006-03-29 基金项目 :山东省教育厅项目 (03C08 作者简介 :杜金华 (1963-,女,山东济南人,教授,研究方向为食品科学及发酵工程。 Tel :0538-8249157; E-mail :djh@sdau.edu.cn 二氧化氯对青椒采后生理和贮藏品质的影响 杜金华,傅茂润,李苗苗,夏 伟 (山东农业大学食品科学与工程学院,泰安 271018 摘要 :【目的】研究二氧化氯(ClO2对青椒的保鲜作用,为青椒的贮藏提供新方法。 【方法】用二氧化氯气体 (0、 5、 10、 20、 50 mg ·L -1处理青椒, 研究二氧化氯对青椒采后生理和贮藏品质的影响。 【结果】 5、 10、 20、 50 mg ·L -1的 ClO 2处理对青椒的腐烂有明显的抑制作用,40 d时其腐烂率均小于对照的 50%;其中 50 mg L -1的处理对腐烂的 抑制效果最明显,贮藏到 30 d时才有腐烂发生,40 d只有对照的 1/4。20、50 mg L-1ClO 2可显著抑制青椒的呼吸 (P 0.05,5、10 mg·L -1对呼吸的抑制作用不显著(P 0.05。除 50 mg·L -1外,5、10、20 mg L-1ClO 2处理使 MDA 含 量低于对照,但无显著差异(P 0.05。5 mg·L -1的处理可以减缓青椒叶绿素的降解,10、20、50 mg·L -1的处理使青 椒叶绿素含量低于对照,但无显著影响(P 0.05。ClO 2可保持青椒的营养成分,对青椒 V C 、可滴定酸和可溶性固 形物含量有一定的保留作用;对青椒的风味无影响。 【结论】二氧化氯可以有效延缓青椒的采后生理变化,保持青 椒的品质。 关键词 :青椒;二氧化氯;采后生理;贮藏品质 Effects of Chlorine Dioxide on Post-Harvest Physiology and Storage Quality of Green Peppers DU Jin-hua, FU Mao-run, LI Miao-miao, XIA Wei (College of Food Science and Engineering, Shandong Agricultural University, Taian 271018 Abstract : 【 Objective 】 The objective of this experiment is to study the effect of chlorine dioxide on green pepper and offer a new method for the storage of green pepper.【 Method 】 Green pepper was treated by 0, 5, 10, 20, 50 mg·L-1 chlorine dioxide gas, and the effects of chlorine dioxide on post-harvest physiology and storage quality of green peppers were evaluated.【 Result 】 The rot index of green peppers were inhibited obviously by 5, 10, 20, 50 mg·L-1 ClO2 treatments and the rot rate of which were 50% less than that of the check after 40 d, and among them, the inhibitory effects of 50 mg·L-1 ClO 2 treatments were the most obvious, rot rate of peppers occured at 30 d and only 1/4 of that of the check at 40 d. Respiration of peppers was inhibited by 20, 50 mg·L-1 ClO 2 (P 0.05 although no significant effects between 5 and 10 mg·L-1 ClO 2 (P 0.05 were observed. Except for 50 mg·L-1 ClO2, Malondialdenyde (MDA contents were lower in 5, 10