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本文对吉林省常见的青椒品种与品系的耐贮性进行了两年观察,提出了青椒在贮期的后熟指数、病情指数、商品率的分级标准及其相关关系。结果证明:方头椒等5个品种与品系经常规贮藏60天后商品率可达80％以上,最高为94,59％;后熟指数在20以下,最低可达13;病情指数在20以下,最低为13,3。并证明后熟指数、病情指数、呼吸强度、抗坏血酸含量等同商品率无显著关系;对青椒抗坏血酸含量的测定,会因测定条件及取样个体差异达到差异显著水平。
In this paper, we studied the storability of the common green pepper varieties and strains in Jilin Province for two years and put forward the classification criteria and the relationship of the ripening index, disease index and commodity rate of green pepper in storage. The results showed that: the five varieties of Fang pepper and other strains of conventional storage 60 days after the commodity rate of up to 80%, up to 94,59%; after ripening index below 20, the lowest up to 13; disease index below 20, The lowest is 13,3. The index of ripeness, disease index, respiratory intensity and ascorbic acid content had no significant relation with the rate of commercial products. The determination of ascorbic acid content in green pepper could reach the significant level due to the difference of measurement conditions and sampling individuals.