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青椒(Capsicum annuumL.)在沈阳露地栽培只能7、8、9月上市,供应期较短,自然贮放易失水萎蔫,鲜度降低,转红率高,很快就会失去商品价值和食用价值。青椒贮藏国外虽有些报导;但多为短期(2～3周)贮藏,不能满足国内长期贮藏(2个月以上),延长供应期的要求。为延长贮期,我们从1983～1985年做了氧和二氧化碳不同水平气体组成贮藏研究,试图找出适宜的O_2和CO_2水平及技术措施,达到延长贮藏期限,保持品质的目的。
Green pepper (Capsicum annuum L.) can only be listed in the open field in Shenyang in July, August and September with a short supply period and naturally wilting wilting water. The freshness is reduced and the rate of turning red is high. Soon the value of the commodity will be lost and Edible value. Although there are some reports of foreign green pepper storage, but mostly short-term (2 to 3 weeks) storage, can not meet the domestic long-term storage (more than 2 months), to extend the supply requirements. In order to extend the storage period, from 1983 to 1985, we studied the storage of gas with different levels of oxygen and carbon dioxide in order to find the suitable O_2 and CO_2 levels and technical measures to prolong the shelf life and maintain the quality.