Effects of calcium chloride and salicylic acid treatment on qualities of green peppers during cold storage

Effects of calcium chloride(CaCl2) and salicylic acid(SA) treatments on changes of weight loss,content of VC,content of MDA and sensory quality of green pepper were evaluated during cold storage(8 ±1℃,RH95%). The results showed that the weight loss of green peppers increased with the increase of calcium chloride(CaCl2) concentration,only the 1%(m/V) calcium chloride(CaCl2) could reduce the weight loss of green peppers. Treatments with 2%(m/V) and 3%(m/V) calcium chloride(CaCl2) were beneficial in retention of VCcontent in green peppers. Treatments with calcium chloride(CaCl2) had no influence on MDA content. The green peppers treated with 1%(m/V) and 2%(m/V) calcium chloride(CaCl2) had higher sensory quality.The treatments with 0.30g/L salicylic acid(SA) had little effect on weight loss. Treatments with 0.30g/L and0.45g/L SA inhibited dedine of VCcontent. The impact of salicylic acid(SA) was notable on MDA content.Treatment with 0.45g/L salicylic acid(SA) dropped the sensory evaluation mark.