Studies On Postharvest Physiology And Storage Techniques Of Pepper

Pepper (Caprigum amtuum L.) is susceptible to chilling injury at lower temperature during storage and transport. It is diffcult to keep fresh for pepper fruit. Choosing peppers (ke xin 6 hao and an jiao18) as materials, the physiological characteristics and occurrence of chilling injury were investigated during storage at (1±1)℃, (5±1)℃, (10±1)℃, respectively; The effect of spermine treatments (0, 0.5 mmol/L, 1.0 mmol/L, 2.0 mmol/L)on chilling injury and physiological property of fruit stored at (1±1)℃; The effects of salicylic acid treatments (0, 0.1 g/L, 0.3 g/L, 0.5 g/L), hotwater treatments (CK, 45℃+5 min, 45℃+5min+cutting peduncle, cutting peduncle, 62℃+15s) and antagonism treatments (CK, Trichoderma600, Trichoderma600+Carbendazim250mg.L-1, Carbendazim1000mg.L-1, actinomycete 1×106CFU/ml ) on postharvest physiology and fruits quality were detemined during storage at (10±1)℃. The results showed:1. Two pepper cultivars for test had no respiration peak during storage. With the extension of storage period, symptom of chilling injury would be present at (5±1)℃for about 10 days, (1±1)℃for about 20 days, respectively. Chilling injury the accumulation of MDA content, membrane permeability and CAT cativity increased and POD activity of fruit decreased. The chilling injury occurred earlier and induced fruit rot seriouser during storage at (5±1)℃than those of (5±1)℃. The optimum temperature to store pepper were 9℃to 11℃, in this temperature, no chilling injury occurred and ripening was optimal.2. Spermine treatments could restrain respiratory intensity significantly, reduce the decomposition of Chlorophyll and Vitamin C, inhibit the rising of relative electrical conductivity and MDA content, decreased the rising of rot index and chilling index at (1±1)℃. The chilling injury of fruits treated with 0.5 mmol/L spermine was optimal.3. Under the condition of (10±1)℃, hotwater treatments retarded decomposition of Chlorophyll and Vitamin C, reduced accumulation of MDA, decreased the rot index, but increased respiratory intensity, Hotwater treatment D(62℃+15s)could enhance the rot index after storage 20 days. Cutting peduncle was better obviously than peduncle, The hoterwater 45℃for 5 min with cut peduncle treatment could be optimum for prpper keeping-fresh.4. Under (10±1)℃, SA treatments could reduce the decomposition of Chlorophyll and Vitamin C, restrain respiratory intensity, inhibit the rising of relative electrical conductivity and MDA content, inhibited POD activity and stimulated CAT activity, the rot index decreased obviously. SA 0.1 g/L and 0.3 g/L were optimal.5. Under (10±1)℃, antagonism treatments retarded decomposition of Chlorophyll and Vitamin C, kept lower respiratory intensity, reduced accumulation of MDA, decreased the rot index, delayed the rising of changing red index.