STUDY ON QUALITY OF GREEN PEPPER DURING CONTROLLED FREEZING POINT STORAGE

摘要：

　　Green pepper was preserved under controlled freezing point condition(-0.3℃) as compared with cold storage(5℃).Freezing point,moisture content,soluble solids content,vitamin C (ascorbic acid) content and storage period were investigated during the storage.Results showed that controlled freezing point storage(-0.3℃) could prolong the shelf life of green pepper to 60 days,which was twice of that for ordinary cold storage(5℃).Measurements on other characters such as moisture content,soluble solids and vitamin C also indicated that controlled freezing point storage at -0.3℃ could maintain better product quality.Key Words: green pepper,controlled freezing point storage,preservation.

作者: SHEN J HU KY LIU XH LIU L

作者单位: Tianjin Key Lab of Refrigeration Technology,Tianjin University of Commerce,East Entrance of Jinba Road,Beichen District,Tianjin,300134,China

会议类型: 国际会议

会议名称: 第六届亚洲制冷空调大会(ACRA 2012)

会议地点: 西安

会议语种:英文

页码: 1-7

在线出版日期: 2012-08-26（万方平台首次上网日期，不代表论文的发表时间）