青椒采后贮藏保鲜研究进展

摘要/Abstract

摘要： 青椒营养丰富、果形和颜色多样，除作为蔬菜食用，还广泛用于调料和配菜。采后青椒因呼吸作用及有害微生物侵染，易失水萎蔫甚至腐烂变质，合适的保鲜技术能最大限度的保存贮藏青椒营养物质、延长保鲜期。本文介绍了冷藏及包装等物理保鲜，植物、动物及微生物等提取物的生物保鲜，钙处理及1-甲基环丙烯等化学保鲜技术在青椒贮藏中的应用，详细分析了壳聚糖及魔芋葡甘聚糖等复配涂膜对青椒的贮藏保鲜，比较了不同保鲜技术在青椒贮藏中的优势，为采后青椒贮藏保鲜提供参考和指导。

关键词: 青椒, 采后, 贮藏, 保鲜技术, 复配涂膜

Abstract: Green peppers are rich in nutrients and own different fruit shapes and colors. they are vegetable and also widely used as seasoning and side dishes. Due to respiration and infection of harmful microorganisms, postharvest green peppers are prone to water loss, wilting and even rot. Appropriate preservation technology to green peppers can maximize their nutrients and extend the preservation period. This paper introduced 3 kinds storage technologies，including physical preservation such as refrigeration and packaging. biological preservation such as plants, animals and microorganisms. chemical preservation such as calcium treatment and 1-methylcyclopropene in green pepper storage. At the same time,we analyzed in detail the effect of compound coating such as chitosan and konjak glucomannan on green pepper storage and preservation, and compared the advantages of different preservation technologies in green pepper storage. Our intention is to provide reference and guidance for the storage and preservation of postharvest green peppers.

Key words: Green peppers, postharvest, storage and preservation, Preservation technology, Compound coating

中图分类号:

S641.3

张少平李洲练冬梅洪建基. 青椒采后贮藏保鲜研究进展[J]. 食品科学, 0, (): 0-0.

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