Effects of Different Packaging Methods and Storage Environment on Quality of Dried Chili
Chili is not only a condiment,but also an important economic crop.Chili is rich in various active substances such as capsaicin,vitamin C,soluble protein,carotene and minerals,and has various bioactive effects such as preventing anemia,liver cirrhosis,lowering cholesterol and improving human immunity.Different temperatures and packaging methods are important factors affecting the quality of dried chili.Improper storage methods result in poor quality of dried chili and decrease the nutrients.In this study,the effects of ordinary packaging,nitrogen packaging and vacuum packaging at low temperature of 18 ℃ and high temperature of 35 ℃ on the browning,ascorbic acid content,red pigment content,capsaicin content,soluble sugar content,soluble protein content and rehydration ratio of dried chili are compared and analyzed.The research results show that the storage period of dried chili in low-temperature environment is longer and the quality is better;the storage period of dried chili packaged with nitrogen is longer than that of ordinary packaging and vacuum packaging.
NETL
NSTL
万方数据
维普
