|Table of Contents|

Effect of the Different Fresh Film Packaging on the Preservation of Green Pepper Fruits(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年18
Page:
131-135
Research Field:
Publishing date:

Info

Title:
Effect of the Different Fresh Film Packaging on the Preservation of Green Pepper Fruits
Author(s):
SHI Junyan; GAO Lipu; ZUO Jinhua; FAN Linlin; LYU Jiayu; WANG Qing
（Vegetable Research Center，Beijing Academy of Agriculture and Forestry Sciences/Beijing Key Laboratory of Fruits and Vegetable Storage and Processing/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China)，Ministry of Agriculture/Key Laboratory of Urban Agriculture (North)，Ministry of Agriculture，Beijing 100097）
Keywords:
green pepper; film packaging; chlorophyll; MDA
PACS:
-
DOI:
10.11937/bfyy.201618032
Abstract:
Taking green pepper as the material，which was packaged by five different fresh films (004 mm PE film，0018 mm high CO2 permeability film，003 mm namo silver film，003 mm PE film and 003 mm PVC film)，the changes of sensor quality and physiological indexes in green pepper were measured，then the feasible film packaging were determined.The results showed that：under the room temperature (20-25 ℃)，the 003 mm PVC film treatment had a better preservation effect on green pepper，effectively inhibited the decrease of appearance index，delayed the change red and weight loss increase of fruits，suppressed the decrease of chlorophyll，vitamin C and soluble protein contents，postponed the accumulation of MDA，maintained the integrity of cell membrane structure，meanwhile，enhanced the activities of POD and CAT，reduced the damage of the active oxygen free radicals on cell tissue，maintained the better quality and commodity.

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Last Update: 2016-11-01