Effects Of Hot Treatment On The Storage Characteristic And Chilling Injury Of Postharvest Pepper

In this thesis, the effects of hot treatment on the storage characteristic of both "xiangyan13"and "niu jiao"peppers were studied; also, the effect of hot treatment on the chilling injury and possible mechanism were studied. We compared the effect of hot treatment and 1-MCP treatment on pepper in order to confirm the value of hot treatment on pepper postharvest storage. We confirmed the storage period of the two peppers by applying the orthogonal design to optimize the temperature, time, concentration of fungicide, and cutting peduncle, storage with fresh keeping bags. Finally, the optimum harvesting period was ensured. The following was our results: 1. The optimum harvesting period of the peppers was green period. The green peppers which were dipped in hot water at 45℃for 5 min, and stored with fresh keeping bags after being dried in the shade and cut peduncles, could be stored for 20 days at normal temperature, and for 30-35 days at cryopreservation. 2. The rot rate and chilling index of the peppers could be decreased with hot treatment. After storage for 30 days, the rot rate of the treated peppers and the untreated peppers was 37.5%, the chilling index was 40%, and almost 90% of the peppers were commercial fruits. 3. After hot treatment, the respiration rate of the peppers was enhanced, and so did the metabolism rate; moreover, the content of protein and Vc from the pepper fruits in the early storage period accelerated; although the high membrane permeability was ahead of time, the peak height was descending; and the inhabitation of the chlorophyll degradation was probably due to depression of the ethylene synthesis. 4. Both the "xiang yan13"and "niu jiao"peppers are nonclimacteric vegetable because they had no respiration peak during the storage period.