论文部分内容阅读
一、贮藏据研究,青椒贮藏的适宜温度为6～8℃,空气的相对湿度为85～75%。一般在霜降以前从健壮又无病虫害的植株上采摘。采摘时间应以早晚为宜,采时果实可稍留蒂柄,但不宜过长,以免扎伤其它辣椒。贮藏的青椒不宜过老或过嫩,要求质地坚实,果形完整,无损伤,皮色发紫而有光泽。一般要用500～700倍的托布津水溶液浸果或喷果,晾干后待贮。贮前在果柄的剪刀口处点上熟石灰,既可吸去果柄的部分水分,
First, the storage According to the study, the optimum temperature for green pepper storage is 6 ~ 8 ℃, the relative humidity of air is 85 ~ 75%. Generally picked from robust and pest-free plants before the plume drops. Picking time should be appropriate sooner or later, mining fruit can be slightly stiffened, but not too long, so as not to hurt other peppers. Storage of green peppers should not be too old or too tender, requiring a solid texture, complete fruit shape, no damage, skin color purple and shiny. Generally use 500 to 700 times the Topaz aqueous solution soaked or spray fruit, dried to be stored. Pre-storage scissors in the fruit handle at the point of cooked lime, can absorb some of the stalk moisture,