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甜椒在贮藏过程中,随着时间的推移,新鲜度逐渐降低,品质变劣,表现过熟、萎蔫或腐烂及发生生理病害等。引起这些生理病害的原因,据国内外报导,与贮藏温度有关,但对甜椒贮藏的适宜温度看法很不一致。纪文海曾提出在0℃下贮藏甜椒,北京市蔬菜公司提出适温为8～12℃,新疆八一农学院认为适温为7～10℃,低于6℃会出现冷害,上海地区的“上海甜椒”,贮藏温度以8℃为好。国外如美国,贮藏甜椒的适温为7～10℃,C.Y.Wang认为低于7.5℃会产生冷害,较长时间的贮藏,即使是10℃也会引起冷害。因此,我们进行了这方面的研究。材料与方法试验品种为“上海甜椒”。从78年8月下
During the storage of the bell pepper, the freshness gradually decreases, the quality deteriorates, the performance is over cooked, the wilting or decay occurs, and physiological diseases occur during storage. The causes of these physiological diseases, according to reports at home and abroad, and the storage temperature, but the view on the appropriate temperature sweet pepper storage is very inconsistent. Ji Wenhai has proposed storage of sweet pepper at 0 ℃, Beijing Vegetable Company put forward suitable temperature is 8 ~ 12 ℃, Xinjiang Bayi Agricultural College that suitable temperature is 7 ~ 10 ℃, below 6 ℃ cold damage occurs, the Shanghai area “Shanghai pepper”, the storage temperature to 8 ℃ as well. Foreign countries such as the United States, sweet pepper storage temperature of 7 ~ 10 ℃, C.Y.Wang think less than 7.5 ℃ will produce cold damage, longer storage, even 10 ℃ can cause chilling injury. Therefore, we conducted this research. Materials and Methods The test variety was “Shanghai Bell Pepper”. From August 78 under