Comparison of storage factors and evaluation of storage methods for purple pepper fruit

Comparison of storage factors and evaluation of storage methods for purple pepper fruit

（College of Agriculture， Anhui Science and Technology University， Fengyang 233100， China）

Online:2016-04-25 Published:2016-04-27

Abstract

Abstract: Effects of 5 storage methods on freshkeeping of purple pepper 9007 × 9049Ⅱ were studied at room temperature and low temperature of 7 ℃, respectively. The results showed that temperature was the main factor influencing purple pepper storage， decay rate rose to 75% at room temperature after 15 d， while storage time could be extended to 50 d at low temperature， and the optimum method for its storage was treated with 15 min UV and packed with PE at low temperature of 7 ℃.

Key words: temperature, purple pepper, storage and freshkeeping

HU Nengbing， SUI Yihu， HE Keqin， WANG Mimi， ZHANG Ruonan， HU Xiaoxiao. Comparison of storage factors and evaluation of storage methods for purple pepper fruit[J]. .

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Comparison of storage factors and evaluation of storage methods for purple pepper fruit

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