Effects Of Storage Temperature And Treatment Methods On Physiochemical Properties Of Postharvest Green Pepper

The green pepper has thick flesh,sufficient water content,unique taste,and rich nutritional value,which can supplement the vitamins needed by the human body and is deeply loved by consumers.However,the green pepper is seriously affected by the seasonality.In the peak season,due to the large output,it is extremely perishable and deteriorated during transportation and sales,causing serious economic losses.Based on this,this paper studies the storage temperature?8?and 25??and treatment methods?control,Hydrotherma Treatment?HT?,Calcium Chloride Treatment?CaCl₂??on the physical and chemical properties of postharvest storage,the conditions and methods for regulating the storage of green pepper were proposed.The specific results are as follows:?1?Study the relevant quality changes of green pepper at different storage temperatures?8?and 25??.The results showed that the treatment group at 8?could better maintain the sensory quality of green pepper during postharvest storage,and there was no obvious reddening and rot during storage.The storage at 8?could maintain the storage process of green pepper.The lower weight loss rate,hardness,chlorophyll,soluble sugar,organic acid,antioxidant activity are maintained at a high level.However,the total phenolic content of the two groups increased with the increase of storage time,and the total phenolic content of green pepper at 25?was always higher than that of the 8?treatment group.The reason for the increase of total phenolic content may be that the combined total phenol in green pepper is decomposed into free state,which leads to the increase of free total phenolic content in green pepper.Later,the changes of free and bound total phenol in storage process need to be further analyzed.?2?The effects of different treatments?control,HT,CaCl₂,HT-CaCl₂?on water dispersion and related quality during storage of green pepper were studied.The results showed that the water in green pepper was mainly bound water and synthetic water,in which the synthetic water content was higher and the bound water content was lower.Compared with other treatment groups,HT-CaCl₂ treatment can effectively limit the flow of water and maintain a higher water content.This is because calcium forms a cement hydrate with water at a certain temperature by chemical bonds,thereby limiting the fluidity of water.With the prolongation of storage time,HT-CaCl₂ treated green pepper maintained low weight loss rate,high chlorophyll V_C and total phenol content during the whole storage process,and its antioxidant activity was stronger.Therefore,HT-CaCl₂ treatment can effectively inhibit water dispersion loss compared with other treatment groups,and maintain the storage quality of green pepper.?3?On the basis of the third chapter,the effects of different treatments?control,HT,CaCl₂,HT-CaCl₂?on the physiological characteristics of green pepper during postharvest storage were further analyzed.The results showed that the content of MDA increased with the increase of storage time,and the MDA content of HT-CaCl₂ treated green pepper remained low during the whole storage process,especially in the The effect was most obvious 16 days before storage.This is because the HT-CaCl₂ treatment can passively inactivate the oxidase,thereby increasing the calcium content of the membrane and further maintaining the stability of the membrane.At the same time,HT-CaCl₂ treated green peppers maintained lower activity of PPO,POD and PAL,and higher CAT activity,from the physiological characteristics to effectively maintain the storage quality of green pepper.Therefore,the comprehensive water dispersion loss,quality characteristics and physiological characteristics change,8?and HT-CaCl₂ treatment is a suitable condition to regulate the storage quality of green pepper after harvest.