番茄、青椒混储过程的硅窗气调保鲜

Study on the Storage of Mixed Tomato and Green Pepper During Modified Atmosphere Packing with Silicon Gum Film Window(MAPW)

DOI：10.3969/j.issn.1673-1689.2015.08.013

中文关键词: 番茄、青椒 硅窗气调 生理生化 品质 混储

英文关键词: tomato, green pepper, physio-biochemiscal quality, modified atmosphere packing with silicon gum film window, mixed storage

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中文摘要:

以粉红熟番茄、青椒为试材，采用硅窗气调、减压储藏和冷藏3种保鲜方式，研究硅窗气调对番茄、青椒混储生理生化品质的影响。结果表明：硅窗气调贮藏有利于番茄、青椒混储品质的保持，失重率的变化、色泽的变化、VC的降解、可滴定酸和可溶性固形物下降及膜脂过氧化产物丙二醛（MDA）的积累，均较其他两种贮藏方式缓慢；硅窗气调有利于番茄、青椒混储期品质的保持，延长其储藏期。

英文摘要:

To explore the effect of MAPW on physic-biochemiscal index of mixed tomato and green pepper，three different storage conditions，MAPW（silicone membrane areas：16 cm2；temperature ：（10±1） ℃），hypobaric storage（vacuum pressure：35~40 kPa；temperature：（10±1） ℃），and cold storage（temperature：（10±1） ℃ were used to store tomato and green pepper. The results showed that mixed tomato and green pepper stored in MAPW got better quality with a significant delay in changes of weight and color，the content of ascorbic acid，the decrease in soluble solids and titratable acidity，and the accumulation of malondialdehyde（MDA） in membrane lipid peroxidation products compared to the other two storage methods. It is concluded that MAPW can maintain the quality of the mixed pink-mature tomato and green bell pepper and thus prolong their shelf life.

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