Research On The Quality Of Peppers During The Logistics Process

Experiments with the line pepper and sweet pepper as test materials,Study on the quality of pepper in logistics process,to study the quality change of different transportation time and temperature, as well as the quality of storage and self-life after storage. The quality of pepper was studied at different aspects, such as sensory,nutritional,aroma, texture quality,by means of near infrared spectroscopy technology,electronic nose,texture analyzer and gas chromatography-mass spectrometry(GC-MS) advanced precision instruments,in order to lay a foundation for establishing the evaluation system of the quality of pepper.(1)Transport linksStarting from the vibration time and the vibration temperature, 4 kinds of transportation ways are simulated. The results show that the different modes of transport have a greater impact on the quality of line pepper,he low temperature combined with short vibration(DW-30min) can effectively maintain good texture quality of line pepper,especially hardness; Short distance vibration(30min) conditions,whether it is low temperature or room temperature conditions,there are less impact of the contents of V_C, chlorophyll,total acid and the overall aroma components of line peppers.(2)Storage linkWith the extension of storage period,chlorophyll,V_C,soluble solids content of line peppers increased first and then decreased,the low temperature and 1-MCP can slow the decline in their,also maintain the good aroma quality,then prolong the storage period,could achieve fresh-keeping effect of ideal.Similarly,the low temperature can effectively slow down the decline in quality during storage of sweet peppers,15 d storage at room temperature decay rate reached 27.46%,cryopreservation 30 d decay rate of 34.22%,it show that low temperature can prolong the storage life of sweet pepper;Principal Component and linear discriminant analysis of electronic nose could be used to distinguish the aroma between different storage period, HS-SPME-GC-MS could be used to analysis accurately extract and aroma components under different storage period of peppers, they can be evaluated as an important aroma quality detection means of line peppers;By collecting samples and establish the optimal pretreatment equation, the optimal pretreatment of line peppers of chlorophyll a and carotenoid pigment prediction correlation coefficient(RP) were 0.8902 and 0.9059,prediction standard error(SEP) was 0.894 and 0.361, respectively; The SSC, total acid and Vc contents of the sweet peppers carotenoid pigment prediction correlation coefficient(RP) were 0.9248,0.9038 and 0.8961,prediction standard error(SEP) was 0.1589、0.0111 and 0.905 respectively; Using near infrared on Capsicum postharvest storage period at room temperature the qualitative discriminant total prediction accuracy rate of 88.89%~97.78%. Therefore, the near infrared technology rapid nondestructive detection of line pepper and sweet pepper internal quality is feasible.(3)Shelf-life after storage linkThe peppers were taken out at room temperature as shelf-life test after 10 ℃refrigerated 15 days, analysis effect of different packaging methods on the quality of peppers, The quality of pepper was studied at different aspects, such as sensory,nutritional,texture,and volatile substances quality,to determine the optimal packaging. The results showed that the microporous pouch is able to create a better atmosphere and humidity, more conducive to the quality of line peppers and sweet peppers during shelf-life,slow down the loss of nutritional quality,maintain good aroma quality and may extend their shelf- life.(4)The rapid build online evaluation systemIn order to establish the Evaluation System of line pepper,comparative with quality variation of the transport vibration group and control group of lines pepper sample during room temperature storage and low temperature storage and shelf-life after storage Transport vibration of line peppers caused by compression injury, destroying its cellular structure intact, to speed up the aging process. Compared with control group, both room temperature and low temperature storage period and shelf-life after storage,showed that transportation vibration accelerated sensory and nutritional quality deterioration of line pepper samples,during 2 to 8 days shelf-life after storage of ZD and CK group V_C content fell by 35.36% and 12.36%,decay rate is 87.75% and 62.35%,respectively,at the same time, vibration speed up the volatile odor deterioration of line peppers.