Study On Postharvest Physiology And Storage Techniques Of Pepper Fruit

The study on the main physiological changes of pepper (Luojiao NO.4) stored at different temperatures and making preservation of fresh pepper by using chitosan-based agent adding different additives .The results showed that:1.At room temperature, aging process of Post-harvest pepper accelerated. The chlorophyll and Vc content decreased while the weight loss,membrance permeability and MDA content increased rapidly while rapid increase in decay index and chilling index happened after 14 days of storage at 5℃and 21 days storage at 7℃.Right temperatue inhibited the respiratory rate, weight loss and decay incidence, thereby delaying the senescence process and quality loss and prolonging the storage life of pepper.2.Chitosan coating treatment can reduce respiratory rate, inhibiting degradation of chlorophyll and inhibit the relative permeability increased significantly during storage at 9℃.In addition, Chitosan coating treatment can reduced the formation of MDA, slow down the reducing rate in VC and inhibit the aging process of pepper fruit3. Treatments with 1.5% chitosan coating significantly inhibited respiratory rate, weight loss, SOD and POD activities, maintained lower levels of membrane permeability, MDA content, victamin C and reducing sugar content, inhibited decay incidence, thereby prolonging the storage life of pepper.4.Different chitosan coating lower the POD activity,keep the SOD , CAT activity higher level,improve ability of removing active oxygen and delayed the senescence process,contributed to maintain better total quality,thereby pro prolonging the storage life of pepper.5.During the storage,the regrlarity of quality changing of pepper was:The content of water,victamin C,total sugar and chlorophyll decreased rapidly.The result of L9(34) orthogonal experiment showed that the optimum proportion of the preservative was respectively as follow :The quantity of chitosan was 1.5%,pH value 4.8,tween 20 0.0075%, 2-trimethylene glycol 3%.6.The results of the electron microscope observation showed that: Chitosan can be dealt with to maintain good pepper pulp in the chloroplast-particle layer and the internal capsule structure integrity, inhibite the Osmiophilic globule increased, delay the aging of the pepper fruit.