CAJ | 학술논문

为探明短波紫外线对辣椒贮藏特性的影响，选择适宜于辣椒贮藏的紫外线照射剂量，促进辣椒贮藏技术的发展，以党武辣椒、湄潭团籽、罗甸白辣椒和黔辣2号为研究材料，探讨了不同剂量短波紫外线处理对辣椒贮藏效果及其生理生化的影响。结果表明：随着贮藏时间的延长，各品种的腐烂指数不断升高，辣椒果实的含水量、叶绿素含量及 VC含量总体呈下降趋势，可溶性糖含量先上升后下降。到贮藏40 d 时，各品种以7 kJ／m2处理的腐烂指数最低，分别比 CK 低0．05、0．08、0．03和0．06；而叶绿素和可溶性糖的含量最高，其中叶绿素含量分别较 CK 高33．79％、52．84％、79．51％和88．80％，可溶性糖含量分别较 CK 高60．50％、41．57％、1．46％和15．41％。另外，7 kJ／m2 UV-C 处理能延缓罗甸白辣椒、湄潭团籽和党武辣椒果实维生素 C 含量的下降；贮藏40 d 时，3个品种维生素 C 含量分别比 CK 高18．93％、9．44％和4．13％；对延缓罗甸白辣椒、黔辣2号和党武辣椒果实含水量的降低也有一定作用，贮藏30 d 时，3个品种果实含水量分别较 CK 高3．15％、2．93％和1．36％。
위탐명단파자외선대랄초저장특성적영향，선택괄의우랄초저장적자외선조사제량，촉진랄초저장기술적발전，이당무랄초、미담단자、라전백랄초화검랄2호위연구재료，탐토료불동제량단파자외선처리대랄초저장효과급기생리생화적영향。결과표명：수착저장시간적연장，각품충적부란지수불단승고，랄초과실적함수량、협록소함량급 VC함량총체정하강추세，가용성당함량선상승후하강。도저장40 d 시，각품충이7 kJ／m2처리적부란지수최저，분별비 CK 저0．05、0．08、0．03화0．06；이협록소화가용성당적함량최고，기중협록소함량분별교 CK 고33．79％、52．84％、79．51％화88．80％，가용성당함량분별교 CK 고60．50％、41．57％、1．46％화15．41％。령외，7 kJ／m2 UV-C 처리능연완라전백랄초、미담단자화당무랄초과실유생소 C 함량적하강；저장40 d 시，3개품충유생소 C 함량분별비 CK 고18．93％、9．44％화4．13％；대연완라전백랄초、검랄2호화당무랄초과실함수량적강저야유일정작용，저장30 d 시，3개품충과실함수량분별교 CK 고3．15％、2．93％화1．36％。
In order to explore the effects of UV-C on pepper storage characteristics and find out the optimum radiation dose of ultraviolet for storing peppers,and promote the development of pepper storage technology,the authors studied the influences of different radiation dose of UV-C on pepper storage and their physiological-biochemical characteristics with Guizhou local pepper varieties(Dangwu pepper,Meitan Tuanzi,White pepper of Luodian,Qianla 2)as the research materials.Results:With the extension of storage time,the decay index increased,the content of water,chlorophyll and Vc decreased,and the soluble sugar content decreased after increasing.With the treatment 7 kJ/m2 of UV-C,four pepper varieties’rot indexes were the lowest when they were stored for 40 d,they were 0.05,0.08,0.03,0.06 lower than CK respectively;The chlorophyll content and soluble sugar content were the highest,and they were 33.79%,52.84%,79.51%,88.80% and 60.50%,41.57%,1.46%,15.41% higher than CK respectively.Besides this,under the 7 kJ/m2 of UV-C,it could delay the decreasing of Vc content of White pepper of Luodian, Meitan Tuanzi and Dangwu pepper. They were 18.93%、9.44% and 4.13%respectively higher than CK when stored for 40 d.It could delay the decreasing of Vc content of White pepper of Luodian,Qianla 2 and Dangwu pepper,too.When the fruits were stored for 30d,fruits water content of three varieties were 3.15%,2.93% and 1.36% higher than CK respectively.