青椒保鲜试验研究

本试验对青椒分别采取三种保鲜处理，１）用０．１％的多菌灵液浸泡后装袋．２）用０．１％的多菌灵液浸泡后加高锰酸钾砖块再装袋，３）用０．１％的多菌灵液浸泡后配合使碱石灰再装袋。贮藏温度平均为１１℃。结果表明，经过５５天的贮藏，１）、２）、３）三种处理的果实平均好果率为６２％，６７．５％，７６．４％，转红率各为３２．８％、２４．２％、２８．７％，而且果实的鲜度保持如初，呼吸类型是非跃变型的果实。

A STUDY ON FRESH PRESERVATION OF GREEN PEPER

The experiments of fresh preservation of green peper were carried out under three different treatments.1)green peper soaked in 0.1% multibacteriacide solution before filling it into bags.2)green peper soaked in 0.1% multibacteriacide solution then in slaked lime before filling it into bags.It was stored at about 11℃.The results showed that after 55 days preservation the rates of good fruit of 1),2) and 3) treatments were 62%,67.5%,and 76. 4 % respectively and the changing rates were 32.8%,24.2% and 28.7% respectively.The fruits were no process of respiratory climacteric.