目录
摘要Ⅱ
关键词Ⅱ
AbstractⅢ
引言
引言1
1 材料与方法2
1.1 实验材料 2
1.2 处理方法 2
1.3 仪器与设备3
1.4 测定指标与方法 3
1.4.1 冷害指数3
1.4.2 硬度3
1.4.3 失重率3
1.4.4 丙二醛（MDA）含量3
1.4.5 色差分析3
1.4.6 叶绿素含量4
1.4.7 脯氨酸含量及相关代谢酶活性测定4
1.4.8 蛋白质含量测定4
1.4.9 干重4
2 结果与分析5
2.1 不同贮藏湿度条件下青椒冷害指数的变化5
2.2 不同贮藏湿度条件下青椒果实硬度的变化5
2.3 不同贮藏湿度条件失重率下的变化6
2.4 不同贮藏湿度条件下丙二醛含量的变化6
2.5 不同贮藏湿度条件下a*值、b*值、L*值的变化7
2.6 不同贮藏湿度条件下叶绿素含量的变化9
2.7 不同贮藏湿度条件下脯氨酸含量及相关代谢酶活性的变化9
3 讨论和结论12
致谢13
参考文献14
高湿贮藏对青椒果实冷害和品质的影响
摘要
为探讨高湿贮藏对青椒保鲜的作用，将青椒分别置于4℃高湿（95%98%）和低湿（70%75%）环境中贮藏15天，每隔3天取样。测定低湿贮藏和高湿贮藏条件下的相关样品冷害指数、果实硬度、叶绿素含量、脯氨酸含量等指标进行检测，以期为高湿贮藏应用于青椒保鲜提供理论依据。实验结果如下：高湿贮藏组青椒果实冷害指数仅有38%，果实硬度高，果实失重率低，丙二醛含量相对较低，色泽相对较鲜艳，叶绿素含量总体高于低湿组，1吡咯啉5羧酸合成酶（P5CS）活性较高，鸟氨酸氨基转移酶（OAT）活性较高，丙酮酸脱氢酶（PDH）活性较低。总的来说，高湿贮藏能够有效地降低冷害的影响，减轻冷害症状，保持青椒果实较好的品质，有利于青椒的保鲜。
EFFECT OF HIG *51今日免费论文网|www.51jrft.com +Q: &351916072& 
H HUMIDITY STORAGE ON CHILLING INJURY AND QUALITY OF GREEN PEPPER FRUIT
ABSTRACT
In order to explore the effect of high humidity storage on quality maintenance os green pepper fruit,freshly harvested green peppers were stored in 4 ℃ high humidity (95% 98%) and low humidity (70% 75%) environments for 15 days, and samples were taken every 3 days . The indexes of cold damage index, fruit hardness, chlorophyll content, proline content and other indicators of the samples under low humidity storage and high humidity storage conditions were tested to provide a theoretical basis for high humidity storage to apply to the preservation of green peppers. The experimental results are as follows: the chilling injury index of green pepper fruit in the high humidity storage group is only 38%, the fruit hardness is high, the fruit weight loss rate is low, the malondialdehyde content is relatively low, the color is relatively bright, and the chlorophyll content is generally higher than that of the low humidity group, 1pyrrole Phenyl5carboxylic acid synthase (P5CS) activity is higher, ornithine aminotransferase (OAT) activity is higher, and pyruvate dehydrogenase (PDH) activity is lower. In general, highhumidity storage can effectively reduce the effects of cold damage, alleviate the symptoms of cold damage, maintain the quality of green pepper fruits, and help preserve the freshness of green peppers.
KEY WORDS: Green pepper; cold damage; high humidity storage;low humidity storage;proline
引言 青椒的主要保鲜方法是低温贮藏，但低温贮藏会使青椒的抗病性和耐贮性下降，发生冷害。冷害对青椒品质影响主要有：青椒果皮产生凹陷，色泽变暗，光泽减少，风味劣变，品质下降。除此之外，有冷害症状的青椒其抗病性下降，湿度大的条件下会产生霉变，造成黑腐病，并在短时间内大量蔓延[1]。除温度影响青椒品质之外，湿度也是一大影响因素。青椒在低湿环境下贮藏时由于蒸腾作用极易失水，会出现萎蔫的现象[2]。

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