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本试验研究了不同温度对甜椒呼吸强度、乙烯释放量及组织内1-氨基环丙烷-1-羧酸(Acc)的影响,通过这些生理变化规律,对甜椒冷藏的临界温度及冷害的发生规律进行了探讨。试验结果表明:甜椒冷藏的临界温度是9℃。甜椒在低于9℃条件下会发生冷害。冷害诱导乙烯释放量的增加,是由于组织内ACC含量增加的结果。 不同季节采收的甜椒对低温的忍受时间不一样,夏季采收的甜椒在28小时内乙烯无异常变化,秋季采收的甜椒,在48小时内乙烯无异常变化。夏季采收的甜椒比秋季采收的甜椒对低温更敏感,冷害发生时间更早。
The effects of different temperature on the respiration intensity, ethylene emission and 1-aminocyclopropane-1-carboxylic acid (Acc) in sweet pepper were studied. According to these physiological changes, the critical temperature and chilling injury of sweet pepper The law of occurrence is discussed. The experimental results show that: the critical temperature of sweet pepper chilling is 9 ℃. Chill pepper at temperatures below 9 ℃ chilling injury occurs. Chilling injury induces an increase in ethylene release due to an increase in ACC content in the tissues. The bell peppers harvested in different seasons have different endurance to low temperature. The bell peppers harvested in summer have no abnormal change of ethylene within 28 hours and the bell peppers harvested in autumn have no abnormal change within 48 hours. Bell peppers harvested in summer are more sensitive to hypothermia than peppers harvested in the fall, and chilling injury occurs earlier.