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试验对不同低温贮藏条件下青椒果实的呼吸强度、丙二醛含量的变化和冷害发生规律以及防治技术进行了研究。结果表明，在低温胁迫下，青椒果实呼吸异常升高，丙二醛含量积累峰提前出现。与0℃贮藏条件相比，3℃下贮藏的青椒其冷害发生更早，程度更严重。单果套袋和DPA处理可将青椒在0℃下的贮藏期延长到45d。
The experiment studied the respiration intensity, malondialdehyde content and the chilling injury of green pepper fruits under different low temperature storage conditions and the prevention and treatment techniques. The results showed that under low temperature stress, the respiration of green peppers increased abnormally and the accumulation peak of malondialdehyde appeared earlier. Compared with the storage conditions at 0 ℃, the chilled peppers stored at 3 ℃ occurred earlier and to a greater extent. Fruit bagging and DPA treatment extended the shelf life of green peppers to 45 days at 0 ° C.