Effect of Low-Temperature Modified Atmosphere Packaging Storage Time on Quality of Different Varieties of Green Peppers
Green peppers have high water content and continue physiological activities after being harvested,making them susceptible to pathogen infection and decay,leading to a decrease in their commercial value.There are differences in the physiological and storage characteristics of different varieties of green peppers,and precise storage management and technical measures are needed to ensure that green peppers can maintain freshness and high quality during storage.In this study,the changes of physical and chemical indexes during low-temperature modified atmosphere packaging storage of spiral peppers and Erjingtiao green peppers are compared,and the volatile compounds in green peppers during storage are also measured.The research results show that the redness index,spoilage rate and weight loss rate of spiral peppers and Erjingtiao green peppers increase with the increase of storage time;the content of chlorophyll and soluble protein in green peppers gradually decreases with the increase of storage time.After comparing various parameters of spiral peppers and Erjingtiao green peppers,it is found that Erjingtiao green peppers are more storage resistant than spiral peppers.
green pepperstoragephysical changeschemical changesvolatile compounds
万方数据
维普
