氯化钙和水杨酸处理对辣椒冷藏品质的影响

陈娟娟; 陶乐仁; 马国强; 赵月; 崔振科

doi:10.13386/j.issn1002-0306.2015.04.055

氯化钙和水杨酸处理对辣椒冷藏品质的影响

Effects of calcium chloride and salicylic acid treatment on qualities of green peppers during cold storage

摘要

摘要: 本研究分析了CaCl2和SA(水杨酸)处理浓度对辣椒冷藏(8±1℃,RH 95%)过程中质量损失、VC含量、丙二醛(MDA)含量和感官品质的变化的影响。结果表明:辣椒的质量损失随CaCl2的处理浓度增大而增加,只有1%(m/V)的CaCl2溶液可以减轻辣椒的质量损失;2%(m/V)和3%(m/V)的CaCl2溶液有利于保持辣椒中的VC含量;CaCl2处理对辣椒中的MDA含量无影响;1%(m/V)和2%(m/V)的CaCl2溶液有利于保持辣椒的感官品质;0.30g/L SA处理对辣椒的质量损失有微小的抑制作用;0.30g/L和0.45g/L SA处理可以抑制辣椒VC含量的下降;SA处理可明显降低辣椒中的MDA含量;0.45g/L的SA处理降低了辣椒的感官品质。

Abstract: Effects of calcium chloride(CaCl2) and salicylic acid(SA) treatments on changes of weight loss,content of VC,content of MDA and sensory quality of green pepper were evaluated during cold storage(8 ±1℃,RH95%). The results showed that the weight loss of green peppers increased with the increase of calcium chloride(CaCl2) concentration,only the 1%(m/V) calcium chloride(CaCl2) could reduce the weight loss of green peppers. Treatments with 2%(m/V) and 3%(m/V) calcium chloride(CaCl2) were beneficial in retention of VCcontent in green peppers. Treatments with calcium chloride(CaCl2) had no influence on MDA content. The green peppers treated with 1%(m/V) and 2%(m/V) calcium chloride(CaCl2) had higher sensory quality.The treatments with 0.30g/L salicylic acid(SA) had little effect on weight loss. Treatments with 0.30g/L and0.45g/L SA inhibited dedine of VCcontent. The impact of salicylic acid(SA) was notable on MDA content.Treatment with 0.45g/L salicylic acid(SA) dropped the sensory evaluation mark.