The Effect Of Acidic Functional Water Compound Preservative Treatment On Pepper

Green pepper is high nutritional value,rich in bio-active substances,high water content,it is easy to Chilling injury,In the post-harvest storage,circulation,sales process,easy to rot and corruption,easy to turn red,so that its nutritional value is damaged.This paper focus on Optimal ratio of Acidic electricity functional water complex chemical preservative,the effects of green pepper storage quality and physiological and biochemical,as well as the sterilization effect of green pepper.The main findings are as follows:1.Through a single factor test we know the concentration of the electrolyte sodium chloride is preferably 3%when preparing the functional water,The optimum concentrations of calcium chloride and salicylic acid were 0.3%and 0.005%,the best time to deal with is 20min.Through the response surface test,the optimal ratio of acid function water to chemical preservative treatment is 2.81%Acid Water + 0.36%CaCl2 + 0.005%SA for 22 min.2.A single acid electricity function water and acid electricity function water with chemical preservative treatment make a good effect,can delay the decline of green pepper hardness,Vc content,inhibition of green pepper weight loss,relative conductivity,respiratory strength,in addition,free radical scavenging enzyme SOD,POD activity was significantly improved,and then effectively inhibit the aging of green peppers in the postharvest storage process.But the 2.81%Acid Water + 0.36%CaCl2 +0.005%SA treatment are better in all respects than the single 2.81%acid function water treatment,can better extend the storage period of green pepper,anti-aging.3.Acidic functional water can inhibit the breeding of the total number of bacteria,mold and yeast in green pepper,delay the decay of green pepper,prolong the storage period,among them,the 2.81%Acid Water + 0.36%CaCl2 + 0.005%SA treatment are better than the single 2.81%acid function water treatment in r freshness of green pepper.