辣椒是蔬菜王国中的小天使,湘菜的精髓,川菜的灵魂。我国长城内外、大江南北都有食用辣椒的习惯。然而鲜椒是一年生的草本,不能四季供应,尤其是湖南人民喜食的红辣椒,采收期更短。因此,研究辣椒的保鲜技术势在必行。笔者近年参与一些辣椒的保鲜、加工试验,并取得了一定成果,现就辣椒的保鲜原理,简易保鲜工艺和有关事项,简要介绍如下: 一、辣椒保鲜的原理辣椒(Capsi Cum)是茄科植物辣椒的果实,辣椒离开母株后,仍然是有生命的,生 Pepper is a small angel in the vegetable kingdom, the essence of Hunan, Sichuan soul. Inside and outside the Great Wall of China, there are eating peppers north and south of the habit. However, fresh peppers are annual herbs that can not be supplied in all seasons. In particular, red peppers that Hunan people like to eat have a shorter harvest time. Therefore, the study of pepper preservation technology is imperative. In recent years, I participated in the preservation of some peppers, processing experiments, and achieved some results, the preservation of chili fresh principle, simple preservation techniques and related issues, briefly described as follows: First, the principle of peppers preservation Peppers (Capsi Cum) Pepper fruit, pepper leaves the mother plant, is still alive, raw