Effects of chlorine dioxide on post-harvest physiology and storage quality of green

Chinese. 研究二氧化氯(ClO2)对青椒的保鲜作用，为青椒的贮藏提供新方法。用二氧化氯气体(0、5、10、20、50 mg/L)处理青椒，研究二氧化氯对青椒采后生理和贮藏品质的影响。5、10、20、50 mg/L的ClO2处理对青椒的腐烂有明显的抑制作用，40 d时其腐烂率均小于对照的50%；其中50 mg/L的处理对腐烂的抑制效果最明显，贮藏到30 d时才有腐烂发生，40 d只有对照的1/4。20、50 mg/L ClO2可显著抑制青椒的呼吸(P0.05)，5、10 mg/L对呼吸的抑制作用不显著(P0.05)。除50 mg/L外，5、10、20 mg/ LClO2处理使MDA含量低于对照，但无显著差异(P0.05)。5 mg/L的处理可以减缓青椒叶绿素的降解，10、20、50 mg/L的处理使青椒叶绿素含量低于对照，但无显著影响(P0.05)。ClO2可保持青椒的营养成分，对青椒VC、可滴定酸和可溶性固形物含量有一定的保留作用；对青椒的风味无影响。二氧化氯可以有效延缓青椒的采后生理变化，保持青椒的品质。

English. The objective of this experiment is to study the effect of chlorine dioxide on green pepper and offer a new method for the storage of green pepper. Green pepper was treated by 0, 5, 10, 20, 50 mg/L chlorine dioxide gas, and the effects of chlorine dioxide on post-harvest physiology and storage quality of green peppers were evaluated. The rot index of green peppers were inhibited obviously by 5, 10, 20, 50 mg/L ClO2 treatments and the rot rate of which were 50% less than that of the check after 40 d, and among them, the inhibitory effects of 50 mg/L ClO2 treatments were the most obvious, rot rate of peppers occured at 30 d and only 1/4 of that of the check at 40 d. Respiration of peppers was inhibited by 20, 50 mg/L ClO2 (P0.05) although no significant effects between 5 and 10 mg/L ClO2 (P0.05) were observed. Except for 50 mg/L ClO2, Malondialdenyde (MDA) contents were lower in 5, 10 or 20 mg/L ClO2 treatments than check although no significant effect was observed between them. Breakdown of chlorophyll of peppers was delayed by 5 mg/L ClO2 while 10, 20 or 50 mg/L ClO2 promoted it, though it had no significant effect (P0.05). Nutrient components of peppers were kept during the period of storage, the contents of VC, titration acid and total soluble solid content were retained to some extent. Post-harvest physiology of green pepper was held back and its quality was maintained by chlorine dioxide.