Study On The Preservation Technology Of Fresh-cut Green Pepper

The effects of different packaging and different cutting on the storage quality andshelf life of fresh-cut green pepper were studied. As well as the effects of the differentcutting on the chilling injury temperature of fresh-cut green pepper were research. Bydetermination and analysis on the main physiological and biochemical indexes, it wasto make it further clarify that which was the major impact of the relevant factorsduring storage of fresh-cut green pepper. The results showed that:1.0.02mm plastic film bag as the three packaging preservation effect is moreprominent which could effectively reduce the decline of sensory quality and the rateof weight loss of fresh-cut green peppers, slow the reduction of flesh firmness,suppress respiration, slow down the degradation of content of soluble solids andchlorophyll, delay the decreased in the relative conductivity, inhibition of the lower oftitratable acid content and Vc content as well as accumulation of malondialdehyde,improve the peroxidase and catalase activity, reduce the total number of coloniesduring storage.2. Compared to the other two cutting ways, diced green pepper can effectivelyslow the decline of sensory quality and the rate of weight loss of fresh-cut greenpeppers, slow down the reduction of flesh firmness, suppress respiration, reduce thedegradation of content of soluble solids and chlorophyll as well the decreased in therelative conductivity, inhibition of the lower of titratable acid content and Vc contentas well as accumulation of malondialdehyde, enhance the peroxidase and catalaseactivity, reduce the total number of colonies during storage. So it is a moreappropriate way of cutting.3. Comparted with the whole green pepper, diced ones can slow down the declineof sensory quality and the rate of weight loss as well as the change of flesh firmness,inhibition of respiration, delay the decreased in the relative conductivity, reduce theaccumulation of malondialdehyde, increase the peroxidase and catalase activity,significantly delay chilling injury, even can to control the occurrence of chilling injury to some extent.