Study On Circulation And Quality Of Chili Peppers In Hainan Province

Through the field investigation, this study researched the circulation organization form and storage and transportation mode of vegetables and fruits in Hainan province. Moreover, chili was used as object and experimental material, and it analyzed the effect of the pre-cooling condition on the rotting rate of pickled pepper, and evaluated the effect of three main storage and transportation mode on quality of pickled pepper by using simulation transport. The results were as follows:1. The main circulation organization form of vegetables and fruits in Hainan are including acquisition point and wholesale market form, the field purchase form, the farmer-supermarket direct purchase form, and leading enterprise form. Among these forms, acquisition point and wholesale market form is still the key circulation organization way of vegetables and fruits in Hainan province.2. The short distance transportation of chili has three main ways, and there were normal temperature transportation, simple insulation transport after pre-cooling, and refrigerated transport after pre-cooling, and the simple insulation transport after pre-cooling is very popular in origin area.3. As for the pre-cooling of chili, the rotting rate in shelf period could be reduced significantly through timely pre-cooling after picking. However, too much time and too low temperature will cause chilling injury. The result of experiment showed that18hours and7～8℃final temperature is the appropriate pre-cooling condition.4. The experiment evaluated the effect of three main storage and transportation mode on rotting rate and quality of pickled pepper in shelf period by using simulation transport. The result showed that simple insulation transport after pre-cooling can better maintain the quality of pickled pepper compared with normal temperature transport, and the respiration intensity, fruit softening and color change were significantly inhibited, and the rotting rate was reduced by18.9%after three days shelf period. However, there was still a big gap compared with refrigerated transport after pre-cooling.5. Compared with normal temperature transport, both simple insulation transport after pre-cooling and refrigerated transport after pre-cooling could inhibit weight loss of pickled pepper during transport and shelf period, but the effect is not significant, which indicated that the effect of storage and transportation on weight loss of chili is not significant in short distance transportation.