摘要
鲜食辣椒采后仍进行呼吸作用,导致其外观、风味及营养品质等发生变化,并伴随膜脂过氧化及一系列保护酶反应.本文系统介绍了鲜食辣椒采后果实硬度、色泽、失重、腐烂现象等外观品质以及维生素C、可溶性蛋白、糖酸等风味物质变化,进一步归纳了其品质劣变过程中多种活性氧和膜脂过氧化产物产生情况以及酶促和非酶促防御反应,同时介绍了鲜食辣椒经过物理、生物、化学以及复配等贮藏保鲜后,延缓品质劣变期所发生的膜脂过氧化反应机理.
Abstract
Postharvest fresh peppers require respiratory processes,which lead to changes in their appearance,flavor and nutritional quality,accompanied by membrane lipid peroxidation and a series of protective enzymes reactions.This review paper systematically introduced the changes in appearance qualities,such as fruit hardness,color,weight loss,and rotten phenomenon of postharvest fresh pepper,as well as the changes in flavor substances like vitamin C,soluble protein,sugar and acid etc.Furthermore,the production of various reactive oxygen species and membrane lipid peroxidation products were summarized,as well as enzymatic and non-enzymatic defense reactions during the quality deterioration process of postharvest fresh pepper.Additionally,the mechanism of membrane lipid peroxidation reaction occurring was introduced in the delaying quality deterioration period of fresh pepper after storage and preservation through physical,biological,chemical,and compounded approaches.
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