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据文献报导,青椒最适宜的贮藏温度为7—9℃,低于6℃易引起冷害。作者经过几年来的试验发现,在7—9℃条件下只能贮藏近一个月左右,如继续进行贮藏就会引起大量腐烂;而在接近0—1℃条件下可贮藏近两个月,而且可以有效抑制青椒果实的呼吸强度,对于延迟果实的后熟转红,减少腐烂,保存营养。均有明显效果,腐烂率大大低于6—7℃条件下贮藏的青椒。试验表明,作为长贮的青椒最好在霜前采收充分成熟的绿果,并用逐渐降温的方法,在0℃—1℃条件下进行贮藏,能获得较好的效果。
According to the literature, the most suitable storage temperature for green peppers is 7-9 ℃. Chilling less than 6 ℃ can easily cause chilling damage. After several years of experiments, the authors found that it can only be stored for about a month at 7-9 ° C, and will cause a lot of decay if it continues to be stored, but may be stored for nearly two months at a temperature near 0-1 ° C, and Can effectively restrain the respiration intensity of green peppers fruits, delayed fruit ripening turn red, reduce decay, save nutrition. All have obvious effect, the decay rate is much lower than that stored under the condition of 6-7 ℃. Experiments show that as a long-stored green pepper is best to fully mature before harvest frog green fruit, and gradually cooling method, stored at 0 ℃ -1 ℃ conditions, can get better results.