Effect of cold shock precooling on the physicochemical, physiological properties and volatile profiles of chili peppers during postharvest storage

被引：7

作者：

Mi, Si ^{[1
,2
]}

Li, Tong ^{[2
]}

Sang, Yaxin ^{[2
]}

Wang, Xianghong ^{[2
,3
]}

Duan, Yuquan ^{[1
,4
]}

机构：

[1] Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China

[2] Hebei Agr Univ, Coll Food Sci & Technol, Baoding 071000, Peoples R China

[3] 2596 Lekai South Rd, Baoding 071000, Peoples R China

[4] 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2023年 / 187卷

关键词：

Chili peppers; Cold shock; Physicochemical properties; Physiological properties; Storage; BELL PEPPER; SHELF-LIFE; QUALITY; EXTENSION; EXPOSURE; FRUIT; ACID;

D O I：

10.1016/j.lwt.2023.115300

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Cold shock precooling with ice-water mixture (0 +/- 2 degrees C) was innovatively utilized in this study to supposedly improve the postharvest quality of chili pepper fruit during storage at 10 +/- 2 degrees C. The chili peppers were randomly exposed to four different treatment groups being without and with cold shock for 30 min, 60 min and 90 min. Results indicate that cold shock was beneficial to preserve the postharvest quality of chili peppers by observing less weight loss, higher hardness value, better antioxidant capacity and flavor quality during a 0-21 d storage period. After comparison, cold shock treatment for 90 min was determined as the optimal condition. Taken together, we concluded that cold shock can be utilized as a cost-effective and environmentally friendly alternative to alleviate quality deterioration and enhance commercial value of chili peppers during postharvest storage.

引用

页数：8

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