青椒气调贮藏工艺研究

李素清; 张艳梅; 秦文

doi:10.13386/j.issn1002-0306.2014.01.041

青椒气调贮藏工艺研究

四川农业大学食品学院

详细信息

作者简介:
李素清 (1980-) , 女, 硕士, 实验师, 研究方向:果蔬加工及贮藏工程。;

中图分类号: TS255.5
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出版历程
- 收稿日期: 2013-05-05

Study on CA storage technology of green peppers

Food College of Sichuan Agricultural University

摘要

摘要: 为探求青椒气调（Controlled Atmosphere,CA）贮藏工艺参数及保鲜效果,本实验以青椒为试材,研究了氧气浓度、二氧化碳浓度和不同的前处理方式对青椒保鲜效果的影响,并进行了保鲜实验。结果表明:青椒适宜采用贮藏前半期6%O2+5%CO2+89%N2,后半期4%O2+2%CO2+94%N2气体浓度的双变气调法,在温度（9±1）℃,相对湿度85%⁹0%,结合魔芋葡甘聚糖复合涂膜处理,使用这种贮藏方式保鲜青椒,42d后青椒失重8.47%,比对照低15.7%,腐烂指数18.4%,低于对照52.1%,且较好地保持了青椒品质,保鲜效果明显。
- 青椒 /
- 气调贮藏 /
- 保鲜
Abstract: The objective of this study was to make preservation of fresh green pepper by controlled atmosphere ( CA) storage.With fresh green pepper as the experiment material, the preservation effect of green pepper fruit storage on oxygen and carbon dioxide concentration in atmosphere- controlled and pre- treatment for storage were studied.The main results showed that gas composition in 0²1d storage was 6% O2+ 5% CO2+ 89% N2, and 4% O2+ 2% CO2+ 94% N2 in 21⁴2d storage, could as far as possible to keep a constant temperature in the refrigerator.Composite coating before CA storage could improve the preservation effect. After 42d of storage, the weight loss of green pepper was 8.47%, aging index 18.4%, 15.7% and 52.1% lower than the control respectively. The value of the green pepper fruits was improved obviously.
- green peppers /
- CA storage /
- fresh-keeping

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