| In the experiment, 1-MCP, heat treatment and MAP technique were used on the green pepper. Orthogonal test with three factors of 55℃±1℃heat treatment, 1-MCP suffocating and the thickness of PVC film was also carried out to study the rule of green pepper's quality and physiological change. The concentration of 1-MCP, the time and temperature heat treatment and the materials for modified atmosphere package were also studied. The rules of postharvest green pepper's physiological change and the optimal technologic parameter of keeping fresh were researched,which provided the theoretical and practical technic for the business storage of green pepper.The result showed that different concentration of 1-MCP could control ethene's production and respiration, restrain the activity of POD and ventilation of membrane and keep the fruit rigidity. The 1000nL/L was the best concentration of 1-MCP treatment, and heat treatment(55℃±1℃) with 30s could prolong the cosenescence of fruit, restrain the respiration, reduce the activity of PAL and CAT. The main features were: the polyphenol was decreased and the content of MDA and ethanol were increased during the storage, but it could keep good quality, color, rigidity and the Vc content by heat treatment. 7 kinds of keeping fresh membranes were studied and the best material was PVC membrane(0.03mm) which could control about 7%O2 and less 2%CO2 in the package and keep good color, Vc and SSC content.The fuzzy weighted superposition was used to apraise the Vc and SSC content, color, rigidity, weight and rot index which were used in the orthogonal test as index. The result showed that heat treatment (55℃±1℃, 18s), 1000nL/L 1-MCP suffocating, 10℃±1℃storing and PVC membrane of 0.03mm thickness were the optimum condition. The formula of the appraising quality was=0.2×index of color +0.2×index of VC content+0.2×index of SSC content +0.2×index of rigidity +0.1×(1-weight loss index) +0.1×(1-rot index). |
