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辣椒果实成熟过程的吸呼变化具有明显的高峰,与乙烯释放趋于一致。在不同成熟度的果实呼吸中未发现无氧呼吸产物乙醛和乙醇。 在气调贮藏辣椒的气体中,氧分压低于1％,即引起生理损伤。在16℃的温度下,抑制辣椒果实后熟氧的临界值约7─8％。在氧分压2─5％时,CO_2分压短时间高达13.5％,也未出现生理损伤,对CO_2分压不敏感。 辣椒果实发育过程中,可溶性糖、可滴定酸、维生素C均随果实生理成熟而增加;淀粉粒随果实生理成熟而消失。在贮藏过程中维生素C比较稳定。经40天到80天贮藏并无减少的趋势。可滴定酸随着贮藏期延长,果实达到生理成熟而增加。贮藏初期可溶性糖因淀粉水解而增加,继续贮藏又大量减少。
Pepper ripening process changes in the peak of the call has a clear peak, and ethylene release tend to be consistent. Anaerobic respiration products acetaldehyde and ethanol were not found in the fruits of different maturity. Chill gas in the atmosphere, the oxygen partial pressure of less than 1%, causing physiological damage. At a temperature of 16 ° C, the critical value for inhibiting ripening oxygen in pepper fruits is about 7 8 8%. Under the oxygen partial pressure of 2 to 5%, the CO 2 partial pressure was as high as 13.5% in a short time, no physiological damage occurred and the partial pressure of CO_2 was not sensitive. In the process of pepper fruit development, the soluble sugar, titratable acid and vitamin C increased with the physiological maturity of the fruit. The starch grains disappeared with the physiological maturation of the fruit. Vitamin C is relatively stable during storage. After 40 days to 80 days there is no reduction trend. Titratable acid increases with shelf-life and physiological maturity. The initial storage of soluble sugar increased due to hydrolysis of starch, continue to store a substantial reduction.