Food and Fermentation Industries

Effects of intermittent temperature rising on the firmness and other indexes of green pepper

  • LIU Ling ,
  • WEI Ya-nan ,
  • JI Shu-juan ,
  • FAN Lan-yan
Expand

Online published: 2014-04-25

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.

Cite this article

LIU Ling , WEI Ya-nan , JI Shu-juan , FAN Lan-yan . Effects of intermittent temperature rising on the firmness and other indexes of green pepper[J]. Food and Fermentation Industries, 2014 , 40(04) : 195 -199 . DOI: 10.13995/j.cnki.11-1802/ts.2014.04.040

Outlines

/