Technology Of Green Pepper Conserved By Modified Atmosphere Stroage In Small Package

As one of the solanaceous vegetables,green pepper is rich in nutritive ingredients. However,it is easy to get rotten in natural environment.This paper tries to solve the problem that how to preserve green pepper in small package in order to extend it's the shelf life for better retail.The main method in this study is to modify the atmosphere inside the small packages which are used to contain green pepper.Through several groups of combined experiments,the effect of various factors such as temperature,content of carbon dioxide and oxygen on the green pepper quality including rot rate,sense,color,content of Vc,content of chlorophyll and hardness was studied.The main research contents are as followed:1.The effect of temperature on the green pepper's quality is significant.Between 4℃and 8℃,the quality of green peeper in small package keeps good,including the index of rot rate,sense,color,content of Vc,content of chlorophyll and hardness.When temperature increases,the quality of green pepper will be going bad.2.The gas composition in the package is also one of the key factors.The content of Vc, content of chlorophyll and hardness of green pepper maintain good when the initial carbon dioxide concentration of is between 1%and 5%and oxygen content is between 2%and 6%. However,all index mentioned above decrease significantly with the lapse of time when the content of carbon dioxide and oxygen increases.3.The factors affect the quality of green pepper in different aspects.For content of Vc of green pepper,the influencing factors are in order of temperature> oxygen content >carbon dioxide content.For the content of chlorophyll,are carbon dioxide content> oxygen content> temperature and for hardness of the pepper,are temperature> oxygen content> carbon dioxide content.4.The study found that the optimum conditions of preservation of green pepper for small package are as follows:packaged by low-density polyethylene film with thickness of 0.02 mm,with initial carbon dioxide concentration of between 4%and 5%,oxygen concentration of 4%,and preservation temperature between 6.5℃and 7℃.The green pepper could be preserved for 28 days under the above mentioned conditions and the demand of supermarkets could be satisfied.The main findings of this paper are the optimum storage conditions and method of green pepper for small package were found by systematically studied the effect of storage factors of small package on green pepper quality.This study could provide not only academic value but also practice methods in processing,preservation,storage,transportation and sales of green pepper for small package.