Abstract: "Shen feng 5 hao"green was stored at 4℃ with intermitted rising of temperature. The firmness and physiological and biochemical indexes changes related with firmness were investigated. The results showed : Green pepper fruit hardness and chilling injury index,cellulose and pectin content were positively correlated; however,it was negatively correlated with cellulase and pectinase. Chilling injury was more serious at 4℃,the hardness decreased significantly,the intermittent temperature rising treatment can effectively reduce the chilling injury index and maintain goods hardness. Considering of chilling injury degree and acceptable degree of hardness,two intermitted temperature rising treatment was the best.
刘玲,魏亚南,纪淑娟,等. 间歇升温对低温储藏青椒果实硬度及相关指标的影响[J]. 食品与发酵工业, 2014, 40(04): 195-199.
LIU Ling,WEI Ya-nan,JI Shu-juan,et al. Effects of intermittent temperature rising on the firmness and other indexes of green pepper[J]. Food and Fermentation Industries, 2014, 40(04): 195-199.