2) keeping fresh of green pepper
青椒鲜度保持
4) fresh pepper
鲜椒
1.
In this paper,the research of the fresh pepper postharvest physiology under the condition of the low temperature(9℃±1℃),normal temperature(20℃±5℃) and sand storage(20℃±5℃) is carried at first.
本文首先研究鲜椒在低温(9℃±1℃)、常温(20℃±5℃)和沙藏(20℃±5℃)条件下的贮藏生理,通过定期测定青椒红果率、腐烂率、失重率、呼吸强度、果胶、维生素、酶活性等指标并观察其变化规律,试验结果表明:青椒红果率、腐烂率、失重率呈上升趋势;呼吸强度呈递减趋势,无呼吸高峰;维生素C、蛋白质、叶绿素、总糖含量呈下降趋势,水溶性果胶增加,不溶性果胶呈减少,不溶性果胶逐渐水解成为水溶性果胶,果实逐渐软化;PG、PE酶活性总体上先呈上升趋势,到达峰值后逐渐下降并趋于稳定,与不溶性果胶和水溶性果胶变化有相关性;POD酶与CAT酶活性呈下降趋势。
5) green pepper
青椒
1.
Effect of 1-methylcyclopropene on the postharvest physiology of green pepper;
1-MCP处理对青椒贮藏生理的影响
2.
Determination of content of reduction-type vitamin C in green pepper;
青椒中还原型维生素C含量的测定
6) green peppers
青椒
1.
In order to preserve green peppers, tomatoes, sausages and salted meat fresh, zein films were used and differentplasticizers were added.
本文旨在将玉米醇溶蛋白用于青椒、西红柿、腊肉、香肠的涂膜保鲜,添加不同的增塑剂。
2.
The preservation of green peppers by using sucrose ester, chitin and propyl-p-hydroxybenzoate was studied, and the nitrite content of green pepper during storage was analyzed.
研究了以蔗糖酯及壳聚糖为涂膜剂,并配合防腐剂对羟基苯甲酸丙酯对青椒进行涂膜保鲜处理,观察青椒在贮藏期间亚硝酸盐含量的变化。
补充资料：国外保鲜包装：电子保鲜机
法国制成了一种电子保鲜机。将这种机器放在果蔬储藏室，可使里面存放的水果和蔬菜75天鲜嫩如初摘。这种保鲜机利用高城市负静电场所产生的负氧离子和臭氧来达到保鲜目的：负氧离子可使果蔬进行代谢过程的酶纯化，从而降低果蔬的呼吸过程，减少果实催熟剂乙烯的生成；臭氧则是一种强氧化剂，又是一种良好的消毒剂和杀菌剂，能杀灭和消除果蔬上的微生物及其分泌的毒物，抑制并延缓有机物的分解，从而延长果蔬储存期。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条