【摘 要】
:
Green pepper (Capsicum sp.) was immersed in salicylic acid (0,0.1,0.3,0.5 g/L SA) solution for 10 minutes,and stored at low temperature (10±1) ℃ for 30 da
【机 构】
:
College of Forestry and Horticulture,Henan Agricultural University,Zhengzhou 450002
【出 处】
:
Vegetable Production,Quality and Process Standardization in
论文部分内容阅读
Green pepper (Capsicum sp.) was immersed in salicylic acid (0,0.1,0.3,0.5 g/L SA) solution for 10 minutes,and stored at low temperature (10±1) ℃ for 30 days,then moved to room at 20℃ for 3 days.Physiological characteristics were determined,including respiratory rate,relative electrical conductivity,content of Chlorophyll and Vitamin C,content of 3,4-metilendioxianfetamina (MDA),POD activity,catalase (CAT) activity and the rot index during storage.
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