青椒气调保鲜的技术研究

摘  要

本文介绍了青椒采后的生理变化、影响青椒保鲜的因素和常用的保鲜方法。以青椒为试验材料，测定其在不同温度条件下各项生理指标的变化，根据保鲜效果来选择其最佳的贮藏温度。在室温(25℃)条件下，通过青椒自发气调保鲜效果来选择最佳的包装材料。以青椒贮藏期间的感官指标、失重率、Vc含量、呼吸强度为测定项目，根据单因素试验的结果来选择保鲜效果较好的气体浓度，由试验优化得出的结果来选择最佳的气体比例。
结果表明：采用LDPE薄膜包装的青椒保鲜效果明显优于采用HDPE薄膜和PVC薄膜包装。O2单因素试验的测定项目结果得出，8%和10% O2浓度对青椒的保鲜效果较好，优于6%、12%和20%的O2浓度。CO2单因素试验的测定项目结果得出，1%和3%浓度的CO2对青椒的保鲜效果较好，优于0%、5%和7%的CO2浓度。最后由O2与CO2浓度的正交试验的测定项目结果得出，在O2浓度为8%，CO2浓度为1%，N2浓度为91%时保鲜效果最好，保鲜期达到12-14d，比对照组延长了4-6d。

关键词：青椒，贮藏温度，自发气调，充气包装
 

 
ABSTRACT

Bell peppers post-harvest physiological changes, factors of bell peppers preservation and commonly methods of preservation were introduced in this paper. Using bell peppers as experimental material, indicators of bell peppers was determinded at the different temperature, according to the results to select better-performing storage temperature．In temperature of 25℃, accroding to effects of modified atmosphere packaging on bell peppers, packaging material was chosen, being based on testing factors such as sensory indicators, weight loss, Vc content，respiration for measuring experiment. Suitable gas concentrations was chosen through the single-factor test. The best gas ratio was gotten by experiment.
The results showed that LDPE package being used to preserve the bell peppers was better than PVC and HDPE package. In O2 single factor of the experiment, effect of 8% and 10% O2 concentration on fresh bell peppers was better than 6%, 12% and 20% O2 concentration. In CO2 single factor of the experiment，effect of 1% and 3% concentrations of CO2 on fresh bell peppers was better than 0%，5% and 7% of the CO2 concentration. In the orthogonal experiment of O2 and CO2 concentration, it was showed that 8% O2, 1% CO2 and 91%N2 was the best modified atmosphere packaging concentration for bell peppers. It could keep bell peppers fresh for 12-14 days, 4-6 days longer than the check group.

Keywords：bell peppers，storage temperature，Passive Modified Atmosphere Packaging，Active Modified Atmosphere Packaging
 　　

*若需了解更多与协助请咨询↓→[电脑QQ][手机QQ]【数据协助】