论文部分内容阅读
青椒(Capsicum annuum)在贮藏期间,除腐烂损失以外,蒸散失水,皱缩凋萎也是降低品质的重要原因。本研究探讨了用聚乙烯薄膜和包装纸单果包装,以及在预备试验的基础上,用矮壮素(2—氯乙基三甲基氯化铵,简称CCC或三C的生长延缓剂)浸果处理,以期获得延长青椒贮藏寿命,保持鲜度的效果。通过试验,初步看到薄膜包装对延缓青椒成熟衰老,防止水分蒸散,保持品质有一定作用。CCC100ppm处理有较好的防衰保鲜作用,而且病烂指数低,收到了较好的试验效果。
During the storage of green pepper (Capsicum annuum), besides decay loss, evapotranspiration and water loss, shrinkage and wilting are the important reasons to reduce the quality. This study explored the use of polyethylene film and wrapping paper packaging, and on the basis of the preliminary test, with chlormequat (2-chloroethyl trimethyl ammonium chloride, referred to as CCC or three C growth retardants) dip Fruit processing, in order to obtain extended green pepper life, to maintain the effect of freshness. Through the experiment, we can see that the film packaging has a certain effect on delaying the ripening and aging of green peppers, preventing the evaporation of water and maintaining the quality. CCC100ppm treatment has better anti-aging effect, but also low disease index, received a good test results.