Study on effect of Gluconolactone on the fresh-keeping of pepper (cv. Sujiao 5)

doi:10.13386/j.issn1002-0306.2012.16.053

Study on effect of Gluconolactone on the fresh-keeping of pepper (cv. Sujiao 5)[J]. Science and Technology of Food Industry, 2012, (16): 332-334. DOI: 10.13386/j.issn1002-0306.2012.16.053

Citation:

Study on effect of Gluconolactone on the fresh-keeping of pepper (cv. Sujiao 5)[J]. Science and Technology of Food Industry, 2012, (16): 332-334. DOI: 10.13386/j.issn1002-0306.2012.16.053

Citation:

Study on effect of Gluconolactone on the fresh-keeping of pepper (cv. Sujiao 5)[J]. Science and Technology of Food Industry, 2012, (16): 332-334. DOI: 10.13386/j.issn1002-0306.2012.16.053

Study on effect of Gluconolactone on the fresh-keeping of pepper (cv. Sujiao 5)

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Experiment was carried out to investigate the effect of Gluconolactone on postharvest physiology and quality of pepper (cv. Sujiao 5) . Peppers were dipped into Gluconolactone (0.2%, 0.6%, 1.0%) and then stored at (15±5) ℃. The results demonstrated that 1, 5-Gluconolactone could slow down the respiratory rate effectively and inhibit the loss of decay and weight, maintain epidermal green, reduce chlorophyll and VC loss, and induce high POD activity of the pepper. Among all concentrations, 1.0% was the best.

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Study on effect of Gluconolactone on the fresh-keeping of pepper (cv. Sujiao 5)

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