CAJ | 학술논문

为了探明低温对辣椒果实贮藏特性的影响，寻找到最佳的贮藏温度，以贵州地方辣椒品种为材料，研究了不同低温处理对辣椒果实贮藏效果及其生理生化的影响。研究结果表明，7℃处理、9℃处理与11℃处理均能不同程度地抑制辣椒果实的腐烂和后熟，以7℃处理效果最为明显，但是该处理下辣椒果实发生冷害，不利于贮藏。低温贮藏能延缓辣椒果实含水量、叶绿素及可溶性糖含量的下降，减缓辣椒果实 MDA 含量的升高。
위료탐명저온대랄초과실저장특성적영향，심조도최가적저장온도，이귀주지방랄초품충위재료，연구료불동저온처리대랄초과실저장효과급기생리생화적영향。연구결과표명，7℃처리、9℃처리여11℃처리균능불동정도지억제랄초과실적부란화후숙，이7℃처리효과최위명현，단시해처리하랄초과실발생냉해，불리우저장。저온저장능연완랄초과실함수량、협록소급가용성당함량적하강，감완랄초과실 MDA 함량적승고。
In order to study the effects of low temperatures on storage characteristics of pepper fruits and find out the optimal storage temperature, we studied the effects of different low temperatures on storage effect and physiological -biochemical characteristics of Guizhou local pepper cultivars. The results showed that, under low temperature treatments (7℃, 9℃ and 11℃), the fruit rot and postripeness were delayed, and the 7℃ low temperature treatment had the most obvious effect, but pepper fruit suffered from chilling injury under the temperature, thus the 7℃ treatment went against pepper fruit storage. While the 9℃ treatment could postpone the decrease of water content, chlorophyll content, soluble sugar content and the increase of MDA content in pepper fruits.