The Key Technology Research On The Glucomannan Compound Coating Preservation And Atmosphere-controlled Storage Of Two Varieties Of Green Pepper

The objective of this study is to screen preservative which is konjac glucomannan-based of fresh green pepper "Luojiao NO.1" and to determine the main parameters of controlled atmosphere storage of pepper "Prudence". The effects of compound coating and atmosphere-controlled on postharvest physiology and quality of pepper fruit were also studied. The main results were as follows:1. Green pepper should be packaged in polyethylene plastic bags with9perforations of2mm diameter and the bags close naturally.2. The best concentration of the various components of the konjac glucomannan composite coating was8.0g/LKGM,1.0g/L kojic acid,0.2g/L EDTA,0.25g/L ascorbic acid and0.35%glycerol. Verification experiments showed that, after42days’storage, the weight loss rate of coated pepper fruit was5.7%,60.8%lower than the control and decay index32%,34.5%lower than the control. Compound coating significantly improved SOD and CAT activity, inhibited LOX activity, reduced the formation of MDA and controlled enzymatic browning. Compound coating can remain green and hardness of pepper fruit, which is more suitable for storage of green pepper than low-temperature. It is low-cost and easy to operate.3、the green pepper "Luojiao NO.1" was respiratory climacteric fruit, appearing obvious respiratory peak. Coating treatment delayed the time of respiratory peak, but did not reduce the peak.4、Gas concentrations in controlled atmosphere storage should be adjusted in a timely fashion, based on the physiological changes of green peppers and storage time, Instead of fixed one. The specific storage conditions are as follows:Temperature=9±1°C, relative humidity=85%～90%, gas composition in0-21days storage=6%O2+5%CO2, in21～42days storage=4%O2+2%CO2, and as far as possible to keep a constant temperature in the refrigerator. Heat treatment and composite coating before CA storage can improve the fresh-keeping effect, and coating treatment was slightly better than heat treatment in the inhibition of weight loss and decay, but the difference was not significant (P<0.05). 5The CA storage is contribute to maintain chlorophyll and Vc content of green peppers, lower PG activity, slow down the hydrolysis rate of the original pectin, reduce the soluble pectin content, and stimulate related to disease resistance factor, enhance the enzyme activity of the related resistance, reduce the accumulation of harmful substances. After42days of storage, the weight loss of green pepper was8.47%, aging index18.4%, respectively15.7%and52.1%lower than the control. The value of the fruits’ goods was improved obviously.