涂膜处理对青椒采后品质及衰老的影响

采用复合保鲜膜液浸涂青椒果实,研究其对果实品质和延缓衰老的影响,结果表明,保鲜膜(2.0%海藻酸钠,0.15%魔芋精粉,0.70%CMC,0.10%CaCl2,1-MCP添加量0.0018%)配方涂膜处理青椒,在室温(20±5)℃贮藏,保鲜效果明显,在防腐、保质量、抑制呼吸作用和保护营养物质等方面作用明显,且能有效抑制多聚半乳糖醛酸酶(PG)和果胶甲酯水解酶(PE)活性,减缓不溶性果胶分解为水溶性果胶,不溶性果胶与水溶性果胶相交点比对照组延迟近7d,防止果实软化;提高了过氧化氢酶(CAT)和过氧化物酶(POD)活性,起到了防衰保绿作用。

Effects of Coating Preservation on the Qualities and Delaying Aging of Fresh Pepper

With the method of composite liquid membrane coating fresh pepper,the impactions of fruit qualities and de-laying aging was studied,in order to extend the storage period. The result shows that the preservation effect of fresh pepper is obvious with this fresh-keeping film under the room temperature (20±5)℃ storage. It has an evident effects on anticorrosion,weight retention,inhibit respiration,and nutrient protection. It not only effectively inhibits the PG and PE activity,but also retards the decomposition of insoluble pectin into water soluble pectin,the intersection time of insoluble pectin and water soluble pectin is delayed about 7 d compared with CK,making fresh peeper lower to decay; it improves the activity of CAT and POD,so it makes more effects on anti-aging and fresh-keeping.