CN102578219B - Application of glacial acetic acid in fresh keeping of hot pepper fruit and hot pepper fresh-keeping method - Google Patents
Application of glacial acetic acid in fresh keeping of hot pepper fruit and hot pepper fresh-keeping method Download PDFInfo
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- CN102578219B CN102578219B CN201210072724.8A CN201210072724A CN102578219B CN 102578219 B CN102578219 B CN 102578219B CN 201210072724 A CN201210072724 A CN 201210072724A CN 102578219 B CN102578219 B CN 102578219B
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Abstract
The invention discloses application of glacial acetic acid in fresh keeping of hot pepper fruits and a hot pepper fresh-keeping method. The hot pepper fresh-keeping method comprises the following step: preparing a glacial acetic acid water solution with the concentration of 0.09-0.11 percent (V/V) by using the glacial acetic acid to soak the hot pepper fruits, or preparing a glacial acetic acid water solution with the concentration of 9-11 percent (V/V) by using the glacial acetic acid to fumigate the hot pepper fruits. Aiming at hot pepper, the invention provides glacial acetic acid with proper concentration as well as a proper treatment method and proper treatment conditions, and the hot pepper fruits are successfully kept fresh and sterilized; after the hot pepper fruits treated by the method of the invention are stored for 20 days at 22 DEG C, diseases are reduced obviously, the disease index of the soaked hot pepper fruits is reduced by 20.8 percent compared with a contrast, the disease index of the fumigated hot pepper fruits is reduced by 22.1 percent compared with a contrast, and the hot pepper skin color change is delayed obviously. The treatment method is environment-friendly, simple and convenient to operate and easy to popularize and use, and is low in cost.
Description
Technical field
The invention belongs to the vegetable fresh-keeping processing technology field, be specifically related to the application of glacial acetic acid at the fresh-keeping aspect of vegetables, specifically the application aspect the pepper fruit post-harvest fresh-keeping and capsicum preservation method.
Background technology
Capsicum (Capsicum annuum L.) belongs to Solanaceae (Solanaceae), and Capsicum (Capsicum), originate in Mexico, and China has the centuries cultivation history.Capsicum has higher edibility, the hat that its Vit C contents is all vegetables, and in the bright pepper fruit of every 100g, Vit C contents is about 73～342mg, also is rich in vitamin A, B, B
2, PP and abundant mineral element.Capsicum is the important victual of China's winter-spring season " south vegetable north transportation ", and Hainan and the Lezhou Peninsula, Guangdong are the main producing regions of north fortune capsicum, but at present capsicum to adopt the technology of post processing relatively backward, the capsicum rear direct entrucking of gathering, transported for long-distance at normal temperatures.Because the capsicum storage property is poor, ripe old and feeble soon at normal temperatures, cause quality to descend and rot loss.Low temperature storing and transporting is to postpone ripe aging, extends the effective ways of capsicum freshness date, but, because cost is higher, in present stage, is difficult to popularize in an all-round way.Therefore, extend capsicum under normal temperature storing condition adopt the rear life-span to reduce capsicum to adopt rear loss significant.
Large north fortune capsicum variety of at present plantation due to its disease resistance a little less than, adding the peasant lacks the techniques of pest control, extensive management, finally cause pepper postharvest disease serious, the rotten loss caused by disease accounts for more than 80% of overall loss of storing, and major measure or the chemical bactericide of pepper postharvest disease are transported in control north at present, the long-term resistance to the action of a drug of using chemical bactericide to cause germ to produce has reduced its protection effect, chemical bactericide also can cause toxic residue and be detrimental to health simultaneously, become so further develop nontoxic or green preservative the demand that people are urgent.
The more capsicum nontoxic type antistaling agent of research has 1-methyl cyclopropene (1-MCP) and shitosan at present, and 1-MCP is a kind of novel antistaling agent, mainly by the formation that suppresses pepper fruit ethene, control its after-ripening with old and feeble, but its cost is higher; Chitosan coating is processed also has fresh-keeping effect preferably to capsicum, but the coating process more complicated, so 1-methyl cyclopropene (1-MCP) and shitosan are being difficult for applying aspect the capsicum post-harvest fresh-keeping.
No matter from consumption kind or consumption figure, capsicum is the important vegetables that consumers in general eat, research and development environmental protection, capsicum antistaling agent with low cost, easy and simple to handle, that easily apply has important theory and realistic meaning, is also an important technology difficult problem urgently to be resolved hurrily.
The correlation technique report of current rarely seen environmental protection, with low cost, easy and simple to handle, the capsicum antistaling agent easily applied.
Summary of the invention
The objective of the invention is to overcome the deficiency of existing capsicum preservation technique, the application of glacial acetic acid at the capsicum fresh-keeping aspect is provided, the antistaling agent application using glacial acetic acid as the pepper fruit post-harvest fresh-keeping, effect is remarkable and nuisanceless.
Another object of the present invention is to provide a kind of method that can extend the pepper fruit post-harvest fresh-keeping time.Adopt glacial acetic acid to carry out fresh-keeping as antistaling agent to capsicum.
The object of the invention is achieved by the following technical programs:
Provide the application of glacial acetic acid aspect the pepper fruit post-harvest fresh-keeping, the specifically application of the antistaling agent using glacial acetic acid as the pepper fruit post-harvest fresh-keeping.
The glacial acetic acid aqueous solution that is preferably 0.09%～0.11% with volume ratio percent concentration immersion pepper fruit 9～11 minutes or the glacial acetic acid aqueous solution that is 9%～11% with the volume ratio percent concentration are fumigated pepper fruit 28～30 minutes in closed environment.
During use, glacial acetic acid can be formulated as to the glacial acetic acid aqueous solution that concentration is 0.09%～0.11% (V/V) pepper fruit is carried out drying after immersion treatment, conventional stored condition is in the polyethylene freshness protection package; Also glacial acetic acid can be formulated as to glacial acetic acid aqueous solution and the pepper fruit that concentration is 9%～11% (V/V) and dry with being placed in after closed container is fumigated processing to pepper fruit, conventional stored condition is in the polyethylene freshness protection package.Preferably 9～11 minutes described immersion treatment time; Preferably 28～30 minutes described stifling processing time.The preferred 0.03mm of described polyethylene freshness protection package thickness.
The present invention provides a kind of method that can extend the capsicum postharvest storage time simultaneously, comprises the following steps:
(1) capsicum is gathered in real time
The present invention preferably when capsicum is gathered, chooses and fully expands and uniformity, pericarp is thick and hard, the fruit face is glossy, anosis without the green ripe capsicum of wound, unifiedly from the carpopodium absciss layer, plucks, transport to immediately air conditioning labor and be chilled in advance 20～22 ℃ standby.
(2) the nuisanceless antistaling agent Preservation Treatment of capsicum
Scheme one: the glacial acetic acid aqueous solution that is 0.09%～0.11% (V/V) by the described concentration of claim 1 is soaked pepper fruit 9～11 minutes, after the taking-up capsicum, dries, and under normal temperature, is stored in the polyethylene freshness protection package.
Dry preferably and naturally dry in the air conditioner surroundings of 20～22 ℃, in the container containing of packing into after drying, tight mouthful of wrapping container containing of the polyethylene freshness protection package that is 0.03mm with thickness, be stored in normal temperature.
Scheme two: the glacial acetic acid aqueous solution that is 9%～11% (V/V) by the described concentration of claim 1 is placed in closed container with the open-top receptacle splendid attire, pepper fruit is put into to closed container, to pepper fruit is airtight, fumigate 28～30 minutes, dry after taking out pepper fruit, be stored under normal temperature in the polyethylene freshness protection package.
Preferably, the glacial acetic acid aqueous solution volume is 100mL: 56.7cm with the ratio of the upper and lower floor space of open-top receptacle
2; Described glacial acetic acid aqueous solution volume is 100mL: 0.08m with the cavity volume ratio of closed container
3, the glacial acetic acid of 100mL is in order to stifling 0.8～1.0kg capsicum.
For example, it is 56.7cm that the glacial acetic acid aqueous solution 100mL that is 9%～11% (V/V) by concentration contains into floor space
2beaker in, putting into cavity volume is 0.08m
3bubble chamber, again the pepper fruit of 0.8～1.0kg is put into to bubble chamber after 5 minutes, airtight stifling 28～30 minutes, what be conducive to glacial acetic acid formed comparatively ideal fumigating concentration in airtight space, guarantees optimum fumigating effect.Stifling processing finishes to take out capsicum dries in the air about 10 minutes at normal temperatures, makes the unnecessary acetic acid volatilization in capsicum surface, and capsicum is packed in container containing, and tight mouthful of the polyethylene freshness protection package that is 0.03mm with thickness is wrapped up container containing, puts under normal temperature and preserves.
Preferably, described glacial acetic acid is the pure level of 99.5% analysis.
The present invention creatively sums up the technical scheme of independent employing glacial acetic acid as the pepper fruit antistaling agent, does not have the safety issues such as poisoning is residual.The present invention has further determined preferred process concentration and time, pepper fruit after Preservation Treatment of the present invention, under 22 ℃, storage is after 20 days, disease obviously alleviates, the pepper fruit disease index of immersion treatment has reduced by 20.8% than contrast, the stifling pepper fruit disease index of processing has reduced by 22.1% than contrast, and the pericarp annesl obviously delays, the pepper fruit annesl index of immersion treatment has reduced by 7.8% than contrast, the stifling pepper fruit annesl index of processing has reduced by 16.9% than contrast, all has significant difference.The present invention is directed to capsicum and sum up the glacial acetic acid of suitable concn and suitable processing method and treatment conditions, reasonably to have brought into play the effect of glacial acetic acid as a kind of inducer on the one hand, induce pepper fruit improve disease resistance and delay senility, sum up gentleness for capsicum on the other hand but the significant sterilization scheme of effect, brought into play the glacial acetic acid bactericidal action, success has fresh-keeping and effect sterilization to pepper fruit simultaneously, the processing method environmental protection, with low cost, and easy and simple to handle, easily apply.
The accompanying drawing explanation
Fig. 1 acetic acid soaks the impact (22 ℃) on the capsicum disease index;
Fig. 2 acetic acid soaks the impact (22 ℃) on capsicum annesl index;
The stifling impact (22 ℃) on the capsicum disease index of Fig. 3 acetic acid;
The stifling impact (22 ℃) on capsicum annesl index of Fig. 4 acetic acid.
The specific embodiment
Below in conjunction with the drawings and specific embodiments, further the present invention is elaborated, unless stated otherwise, reagent and raw material that the present invention adopts are all conventional commercial reagent and raw material.
Embodiment 1
(1) capsicum is gathered in real time
When the present embodiment is gathered capsicum, choose and fully expand and uniformity, pericarp are thick and hard, the fruit face is glossy, anosis without the green ripe capsicum of wound, unifiedly pluck from the carpopodium absciss layer, transport to immediately air conditioning labor and be chilled in advance 20～22 ℃ standby.
(2) the nuisanceless antistaling agent Preservation Treatment of capsicum
The glacial acetic acid aqueous solution that is 0.09%～0.11% (V/V) by concentration is soaked pepper fruit 9～11 minutes, after taking-up, in the air conditioning labor of 20～22 ℃, naturally dry, pack in container containing, tight mouthful of wrapping container containing of the polyethylene freshness protection package that is 0.03mm with thickness, be stored in normal temperature;
Or the glacial acetic acid aqueous solution 100mL that is 9%～11% (V/V) by concentration to contain into floor space be 56.7cm
2beaker in, putting into cavity volume is 0.08m
3bubble chamber, again the pepper fruit of 0.8～1.0kg is put into to bubble chamber after 5 minutes, airtight stifling 28～30 minutes, after taking out, under normal temperature, dry in the air 10 minutes, the unnecessary acetic acid volatilization in capsicum surface is gone, pack in container containing, tight mouthful of wrapping container containing of the polyethylene freshness protection package that is 0.03mm with thickness, put under normal temperature and preserve.
It is 6 grades that pepper fruit disease situation is divided into: 0 grade: noninductive disease symptoms; 1 grade: sick stalk length is less than 5mm; 2 grades: sick stalk length is greater than 5mm and is less than 1/2 of carpopodium overall length; 3 grades: sick stalk length be greater than the carpopodium overall length 1/2 or prolong and sepal; 4 grades: susceptible fruit face is less than 1/5 of the fruit gross area; 5 grades: susceptible fruit face is greater than 1/5 of the fruit gross area.
Disease index=∑ [(disease fruit number * disease level value)/total fruit number * the highest disease level value] * 100
It is 5 grades that pepper fruit annesl situation is divided into: 0 grade: the fruit face is entirely green; 1 grade: turn the haw face and be less than 1/5 of the fruit gross area; 2 grades: turn the haw face and be greater than 1/5 of the fruit gross area, be less than 1/2; 3 grades: turn the haw face and be greater than 1/2 of the fruit gross area, be less than 3/4; 4 grades: turn the haw face and be greater than 3/4 of the fruit gross area.
Annesl index (%)=∑ [(annesl fruit number * annesl level value)/total fruit number * the highest annesl level value] * 100%
It is example that the present embodiment be take the experimental situation of 22 ℃, but not dimension this limit scope of the invention, preferred processing environment is 20～22 ℃, after processing by aforementioned room temperature storage.(be, but therefore do not limit the scope of the invention after adopting acetic acid immersion and the stifling processing of acetic acid capsicum according to such scheme.), the impact of capsicum disease index, annesl index be the results are shown in Figure shown in 1～4.From accompanying drawing, the glacial acetic acid aqueous solution that is 0.09%～0.11% (V/V) by concentration immersion pepper fruit 9～11 minutes or the stifling pepper fruit of the glacial acetic acid aqueous solution that is 9%～11% (V/V) by concentration 28～30 minutes, show fresh-keeping effect preferably; Especially soak pepper fruit 10min or fumigate pepper fruit 30min by 10% glacial acetic acid aqueous solution with the glacial acetic acid aqueous solution with 0.1%, show fresh-keeping effect preferably, all the other are processed does not have significant difference with contrasting, and some processing even can be played adverse effect.
Embodiment 2
(1) choose and fully expand and uniformity, pericarp are thick and hard, the fruit face is glossy, anosis without the green ripe capsicum of wound, unifiedly pluck from the carpopodium absciss layer, transport to immediately air conditioning labor and be chilled in advance 20～22 ℃ standby.
(2) (Shanghai Chemical Reagent Co., Ltd., Sinopharm Group produces the glacial acetic acid that is 0.1% (V/V) by concentration, 99.5% analyze pure) the ready pepper fruit of aqueous solution soaking step (1) 10 minutes, after taking-up, in the air conditioner surroundings of 22 ℃, naturally dry, tight mouthful of wrapping fruit basket of the polyethylene freshness protection package that is 0.03mm with thickness, every bag of heavy 1.0kg of fruit, put into the insulating box of 22 ℃ and preserve.
After 20 days, statistics is found, the pepper fruit disease obviously alleviates, disease index has reduced by 20.8% than contrast, the pericarp annesl obviously delays, the annesl index has reduced by 7.8% than contrast, there is significant difference, illustrate that this fresh-keeping treating method can significantly improve the fresh-keeping effect of pepper fruit, delays its ripening and senescence.
Embodiment 3
Step (1) is with embodiment 2.
(2) it is 56.7cm that the glacial acetic acid aqueous solution 100mL that is 10% (V/V) by concentration contains into floor space
2beaker in, putting into cavity volume is 0.08m
3bubble chamber, again the pepper fruit of 1.0kg is put into to bubble chamber after 5 minutes, airtight stifling 30 minutes, after taking-up, in the air conditioner surroundings of 22 ℃, dry in the air 10 minutes, the unnecessary acetic acid volatilization in capsicum surface is gone, in the fruit basket of packing into, and tight mouthful of wrapping fruit basket of the polyethylene freshness protection package that is 0.03mm with thickness, every bag of heavy 1.0kg of fruit, put into the insulating box of 22 ℃ and preserve.
After 20 days, statistics is found, the pepper fruit disease obviously alleviates, disease index has reduced by 22.1% than contrast, the pericarp annesl obviously delays, the annesl index has reduced by 16.9% than contrast, there is significant difference, illustrate that this fresh-keeping treating method can significantly improve the fresh-keeping effect of pepper fruit, delays its ripening and senescence.
Embodiment 4
Step (1) is basic identical with embodiment 2.
(2) glacial acetic acid aqueous solution that is 0.09% (V/V) by concentration is soaked pepper fruit 11 minutes, after taking-up, in the air conditioner surroundings of 21 ℃, naturally dry, pack into the fruit basket in, tight mouthful of wrapping fruit basket of the polyethylene freshness protection package that is 0.03mm with thickness, every bag of heavily about 0.9kg of fruit, put into the insulating box of 22 ℃ and preserve.
After 20 days, statistics is found, the pepper fruit disease obviously alleviates, disease index has reduced by 19.5% than contrast, the pericarp annesl obviously delays, the annesl index has reduced by 5.2% than contrast, there is significant difference, illustrate that this fresh-keeping treating method can significantly improve the fresh-keeping effect of pepper fruit, delays its ripening and senescence.
Step (1) is basic identical with embodiment 2.
(2) it is 56.7cm that the glacial acetic acid aqueous solution 100mL that is 11% (V/V) by concentration contains into floor space
2beaker in, putting into cavity volume is 0.08m
3bubble chamber, again the pepper fruit of 0.9kg is put into to bubble chamber after 5 minutes, airtight stifling 28 minutes, after taking-up, in the air conditioner surroundings of 21 ℃, dry in the air 10 minutes, the unnecessary acetic acid volatilization in capsicum surface is gone, in the fruit basket of packing into, and tight mouthful of wrapping fruit basket of the polyethylene freshness protection package that is 0.03mm with thickness, every bag of heavy 0.9kg of fruit, put into the insulating box of 22 ℃ and preserve.
After 20 days, statistics is found, the pepper fruit disease obviously alleviates, disease index has reduced by 20.1% than contrast, the pericarp annesl obviously delays, the annesl index has reduced by 8.9% than contrast, there is significant difference, illustrate that this fresh-keeping treating method can significantly improve the fresh-keeping effect of pepper fruit, delays its ripening and senescence.
Step (1) is with embodiment 2.
(2) glacial acetic acid aqueous solution that is 0.11% (V/V) by concentration is soaked pepper fruit 9 minutes, after taking-up, in the air conditioning labor of 22 ℃, naturally dry, pack into the fruit basket in, tight mouthful of wrapping fruit basket of the polyethylene freshness protection package that is 0.03mm with thickness, every bag of heavily about 0.8kg of fruit, put into the insulating box of 22 ℃ and preserve.
After 20 days, statistics is found, the pepper fruit disease obviously alleviates, disease index has reduced by 18.8% than contrast, the pericarp annesl obviously delays, the annesl index has reduced by 7.3% than contrast, there is significant difference, illustrate that this fresh-keeping treating method can significantly improve the fresh-keeping effect of pepper fruit, delays its ripening and senescence.
Embodiment 7
Step (1) is with embodiment 2.
(2) it is 56.7cm that the glacial acetic acid aqueous solution 100mL that is 9% (V/V) by concentration contains into floor space
2beaker in, putting into cavity volume is 0.08m
3bubble chamber, again the pepper fruit of 0.8kg is put into to bubble chamber after 5 minutes, airtight stifling 30 minutes, after taking-up, in the air conditioning labor of 22 ℃, dry in the air 10 minutes, the unnecessary acetic acid volatilization in capsicum surface is gone, in the fruit basket of packing into, tight mouthful of wrapping fruit basket of the polyethylene freshness protection package that is 0.03mm with thickness, every bag of heavily about 0.8kg of fruit, put into the insulating box of 22 ℃ and preserve.
After 20 days, statistics is found, the pepper fruit disease obviously alleviates, disease index has reduced by 17.5% than contrast, the pericarp annesl obviously delays, the annesl index has reduced by 14.6% than contrast, there is significant difference, illustrate that this fresh-keeping treating method can significantly improve the fresh-keeping effect of pepper fruit, delays its ripening and senescence.
Step (1) is with embodiment 2.
(1) glacial acetic acid aqueous solution that is 0.05% (V/V) by concentration is soaked pepper fruit 10 minutes, after taking-up, in the air conditioning labor of 20 ℃, naturally dry, pack into the fruit basket in, tight mouthful of wrapping fruit basket of the polyethylene freshness protection package that is 0.03mm with thickness, every bag of heavy 1.0kg of fruit, put into the insulating box of 22 ℃ and preserve.
After 20 days, statistics is found, the pepper fruit disease index has improved 4.2% than contrast, and pericarp annesl index has improved 1.1% than contrast, does not all have significant difference with contrasting, and illustrates that this processing method can not improve the fresh-keeping effect of pepper fruit.
Embodiment 9
Step (1) is with embodiment 2.
(2) it is 56.7cm that the glacial acetic acid aqueous solution 100mL that is 5% (V/V) by concentration contains into floor space
2beaker in, putting into cavity volume is 0.08m
3bubble chamber, again the pepper fruit of 1.0kg is put into to bubble chamber after 5 minutes, airtight stifling 30 minutes, after taking-up, in the air conditioning labor of 20 ℃, dry in the air 10 minutes, the unnecessary acetic acid volatilization in capsicum surface is gone, in the fruit basket of packing into, tight mouthful of wrapping fruit basket of the polyethylene freshness protection package that is 0.03mm with thickness, every bag of heavy 1.0kg of fruit, put into the insulating box of 22 ℃ and preserve.
After 20 days, statistics is found, the pepper fruit disease index has improved 1.7% than contrast, and pericarp annesl index has improved 0.7% than contrast, does not all have significant difference with contrasting, and illustrates that this processing method can not improve the fresh-keeping effect of pepper fruit.
Step (1) is with embodiment 2.
(1) glacial acetic acid aqueous solution that is 0.2% (V/V) by concentration is soaked pepper fruit 10 minutes, after taking-up, in the air conditioning labor of 20 ℃, naturally dry, pack into the fruit basket in, tight mouthful of wrapping fruit basket of the polyethylene freshness protection package that is 0.03mm with thickness, every bag of heavy 1.0kg of fruit, put into the insulating box of 22 ℃ and preserve.
After 20 days, statistics is found, the pepper fruit disease obviously increases the weight of, disease index has improved 9.2% than contrast, the pericarp annesl in advance, the annesl index has improved 4.7% than contrast, all there is significant difference, illustrate that this processing method is to the counterproductive of capsicum fresh-keeping effect, promote it to rot and ripening and senescence.
Embodiment 11
Step (1) is with embodiment 1.
(2) it is 56.7cm that the glacial acetic acid aqueous solution 100mL that is 15% (V/V) by concentration contains into floor space
2beaker in, putting into cavity volume is 0.08m
3bubble chamber, again the pepper fruit of 1.0kg is put into to bubble chamber after 5 minutes, airtight stifling 30 minutes, after taking-up, in the air conditioning labor of 20 ℃, dry in the air 10 minutes, the unnecessary acetic acid volatilization in capsicum surface is gone, in the fruit basket of packing into, tight mouthful of wrapping fruit basket of the polyethylene freshness protection package that is 0.03mm with thickness, every bag of heavy 1.0kg of fruit, put into the insulating box of 22 ℃ and preserve.
After 20 days, statistics is found, the pepper fruit disease obviously increases the weight of, disease index has improved 6.0% than contrast, there is significant difference, the pericarp annesl slightly has and delays, the annesl index has reduced by 2.5% than contrast, but does not have significant difference, illustrates that this processing method can not significantly improve the fresh-keeping effect of pepper fruit.
The experimental test data of embodiment 2-11 is shown in Table 1:
Table 1 acetic acid soaks the impact (22 ℃) on the capsicum disease index
Annotate: when indicating same letter in table after same column data and meaning to carry out Duncan ' s check at 0.05 horizontal there was no significant difference.(lower same)
Table 2 acetic acid soaks the impact (22 ℃) on capsicum annesl index
The stifling impact (22 ℃) on the capsicum disease index of table 3 acetic acid
The stifling impact (22 ℃) on capsicum annesl index of table 4 acetic acid
The present invention's glacial acetic acid used is that 99.5% analysis is pure, and the concentration of immersion treatment capsicum is 0.09%～0.11% (V/V), and concentration is very low, and glacial acetic acid content residual in the capsicum after processing is very low; Even the stifling place of the glacial acetic acid capsicum with 9%～11% (V/V), capsicum after processing is dried in the air in ventilation 10 minutes, after testing, remain in glacial acetic acid content in capsicum far below 3%～4%, not exceeding glacial acetic acid content in vinegar can not be over the general provision scope of 3%～4% (V/V), the inventive method glacial acetic acid antistaling agent safety non-toxic, environmental protection.
Claims (1)
1. glacial acetic acid, in the application of capsicum fresh-keeping aspect, it is characterized in that the antistaling agent application using glacial acetic acid as the pepper fruit post-harvest fresh-keeping; The glacial acetic acid aqueous solution that is 0.09%～0.11% with volume ratio percent concentration immersion pepper fruit 9～11 minutes or the glacial acetic acid aqueous solution that is 9%～11% with the volume ratio percent concentration are fumigated pepper fruit 28～30 minutes in closed environment; Capsicum after described immersion or stifling the processing is stored in the polyethylene freshness protection package after drying.
2
.application according to claim 1, is characterized in that described glacial acetic acid is that 99.5% analysis is pure.
3
.a kind of capsicum preservation method is characterized in that comprising the following steps:
(1) capsicum gather rear be chilled in advance 20～22 ℃ standby;
(2) glacial acetic acid aqueous solution that is 0.09%～0.11% with the described volume ratio percent concentration of claim 1 is soaked pepper fruit 9～11 minutes, after the taking-up capsicum, dries, and under normal temperature, is stored in the polyethylene freshness protection package.
4
.a kind of capsicum preservation method is characterized in that comprising the following steps:
(1) capsicum gather rear be chilled in advance 20～22 ℃ standby;
(2) glacial acetic acid aqueous solution that is 9%～11% with the described volume ratio percent concentration of claim 1 is placed in closed container with the open-top receptacle splendid attire, pepper fruit is put into to closed container, to pepper fruit is airtight, fumigate 28～30 minutes, dry after taking out pepper fruit, be stored under normal temperature in the polyethylene freshness protection package.
5
.according to the described method of claim 3 or 4, it is characterized in that the described pepper fruit of step (1) fully expands and uniformity, pericarp is thick and hard, the fruit face is glossy, anosis without the green ripe capsicum of wound.
6
.according to the described method of claim 3 or 4, it is characterized in that the described pepper fruit unification of step (1) plucks from the carpopodium absciss layer.
7
.according to the described method of claim 3 or 4, it is characterized in that the described polyethylene freshness protection package of step (2) thickness is 0.03mm.
8
.method according to claim 4, is characterized in that the described glacial acetic acid aqueous solution volume of step (2) and the ratio of the upper and lower floor space of open-top receptacle are 100mL:56.7cm
2; Described glacial acetic acid aqueous solution volume is 100mL:0.08m with the cavity volume ratio of closed container
3.
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| CN102960427A (en) * | 2012-11-16 | 2013-03-13 | 遵义县虾子辣椒专业合作社 | Fresh pepper storage method |
| CN103518834B (en) * | 2013-10-11 | 2015-07-01 | 乐都县兴农农产品购销有限责任公司 | Chili preservation method |
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