葡萄糖酸内酯处理对辣椒保鲜效果的研究

Study on effect of Gluconolactone on the fresh-keeping of pepper (cv. Sujiao 5)

摘要: 以苏椒5号为试材,研究了常温条件(15±5)℃下葡萄糖酸内酯(0.2%、0.6%、1.0%)处理对辣椒采后生理和品质的影响。实验结果表明,葡萄糖酸内酯能够显著地抑制辣椒贮藏前期的呼吸作用,降低贮藏期间辣椒的腐烂率和失重率,保持表皮绿色和较高的叶绿素含量,减缓VC的损失,诱导POD活性;本实验比较三种浓度的效果,以1.0%葡萄糖内酯处理的效果最好。

Abstract: Experiment was carried out to investigate the effect of Gluconolactone on postharvest physiology and quality of pepper (cv. Sujiao 5) . Peppers were dipped into Gluconolactone (0.2%, 0.6%, 1.0%) and then stored at (15±5) ℃. The results demonstrated that 1, 5-Gluconolactone could slow down the respiratory rate effectively and inhibit the loss of decay and weight, maintain epidermal green, reduce chlorophyll and VC loss, and induce high POD activity of the pepper. Among all concentrations, 1.0% was the best.