Preservation effects of cortex oil peony extracts on green pepper

Three extraction methods including ultrasonic wave, boiling and distillation were used to extract active materials from paeonol and the preservation effects of those extracts on green pepper was analyzed. Loss rate, decay rate, fruit firmness, content of soluble solid, chlorophyll, membrane permeability, vitamin C and titratable acidity were measured as quality index of green pepper. Our results showed that Cortex paeonol extracts of Mudan using three extraction methods, compared with control treatment, had better preservation effects on green pepper, and distillation extracts had the best preserving effect on green pepper, it could effectively reduce loss rate and decay rate, delay the softening and increase of the membrane permeability of fruits, inhibit decreasing of contents of the vitamin C, content of soluble solid and titratable acidity of fruits.