柠檬烯乳化液对青椒采后生理和贮藏品质的影响
详细信息Effect of limonene emulsion on post-harvest physiology and storage quality of green peppers
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摘要: 用柠檬烯乳化液浸泡青椒3min,研究柠檬烯对青椒采后生理和贮藏品质的影响。结果表明,供试浓度的柠檬烯乳化液浸泡处理对青椒的腐烂有明显的抑制作用,贮藏期内柠檬烯乳化液处理组腐烂率较对照组低30%(p<0.01);对青椒的细胞膜系统有保护作用,贮藏第6、12d,对照组细胞膜受损程度分别是柠檬烯乳化液处理组的2.103倍和1.329倍(p<0.01);可以减缓青椒中维生素C、叶绿素、可滴定酸的消耗和分解,贮藏期内柠檬烯乳化液处理组含量均极显著地高于对照组(p<0.01);柠檬烯乳化液处理对青椒中的可溶性蛋白质、可溶性固形物也有一定的保留作用,但含量与对照组相比未达到极显著(p>0.01)。柠檬烯乳化液可以有效延缓青椒的采后生理变化,保持青椒的品质,提高其耐贮藏性。Abstract: Green peppers were dipped into limonene emulsion for 3min, and the effect of limonene emulsion on post-harvest physiology and storage quality of green peppers were evaluated.The rot index of green peppers were inhibited obviously by limonene emulsion treatment and the rot rate of which were 30% less than that of the control during storage (p<0.01) .The membrane permeability of the control was 2.103, 1.329 times of limonene emulsion treatment on the 6 and 12th day, respectively, which indicated that membrane of green pepper was protected by limonene emulsion.The contents of vitamin C, chlorophyll and titration acid in green peppers treated by limonene emulsion were kept during the storage, the values of which were significantly higher than those of the control (p<0.01) .Breakdown of soluble protein and total soluble solid (TSS) of green peppers were delayed by limonene emulsion, though there were no significant effect (p>0.01) .Post-harvest physiology of green pepper was held back and its quality was maintained by limonene emulsion.
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