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Preservation and Storage of Colored Bell Peppers
The production of colored bell peppers in various seasons requires stricter time-to-market requirements, requiring large quantities of products to be listed on festivals or packed into supermarkets. In addition, most of the color bell peppers are produced and sold in different places. Therefore, while adopting corresponding cultivation and management measures, various color bell peppers are used for packaging preservation and storage after various harvests, which can not only delay the time to market, but also provide a centralized supply market. The role, but also easy to transport in different places. After harvesting the color sweet pepper, as in the growing period, it is still carrying out life activities such as breathing, transpiration, growth, etc. With the prolonged storage time, weight reduction, wilting, and quality decline will occur. In the process of market transportation and transportation, it is more susceptible to injury and rot. Reducing the loss after harvesting and maintaining the fresh state of the product depends on various processing techniques after harvesting. The physiological characteristics of the first sweet pepper harvested in the first quarter to grasp the post-harvest physiological changes of the color sweet pepper, is to do a good job of preservation, reduce decay, and maintain its quality, flavor, color and freshness of the fundamental. (A) The colored bell peppers harvested after the respiration are still living organisms and continue to be metabolized. Respiration is the most basic physiological activity of fruit leaving the plant organs. After the product is harvested, respiration continues to proceed, and oxygen is absorbed through the pores, lenticels, and sepals to discharge carbon dioxide. The color of sweet pepper after harvest can only be kept fresh by slow respiratory metabolic activity. The respiratory matrix is ​​based on carbohydrates and carbohydrates and is associated with organic acids. This type of matrix is ​​decomposed and consumed through the respiratory system. When the respiratory system is prosperous, the matrix is ​​consumed, the nutritional value rapidly declines, and the quality is necessarily degraded. The strength of breathing is closely related to the environment in which the product is located. Therefore, whether in the packaging and transportation process or in the storage process, it is necessary to create an environment for lowering the respiratory intensity of the colored sweet pepper fruits. During the storage of fruit, the strength of respiration is also changing. At the time of harvesting, the breathing was strong, and gradually weakened afterwards. It stabilized to a certain extent. In the relationship between respiration and the external environment, temperature has the greatest influence on respiration. The higher the temperature, the stronger the respiration; the lower the temperature, the weaker the respiration. Each time the temperature rises by 10°C, the breathing intensity increases by 2-5 times. Therefore, low temperature treatment is a way to inhibit respiration. Because respiration produces heat of respiration, the accumulation of respiration heat will inevitably lead to a rise in temperature, which in turn will increase respiration. Therefore, when picking colored bell peppers to be stored, it should be done at the lowest temperature during the day. In addition, because respiration requires the consumption of oxygen, proper reduction of oxygen partial pressure is also one of the important means of storing fresh-keeping scale. In general, when the oxygen content is reduced to about 2%, aerobic respiration is forced to stop. Therefore, as long as the oxygen content is higher than 2%, generally 3%-6% can make the respiration proceed slowly. However, it should be noted that the concentration of carbon dioxide cannot be made too high, otherwise it will cause physiological harm to the color bell pepper fruit. The carbon dioxide concentration should be controlled below 6%. You can use slaked lime to absorb excess carbon dioxide. (2) The water content of the transpiration color sweet pepper fruit is about 93%. After the harvest, transpiration continues. The evapotranspiration of water causes a direct loss of the fresh weight of the fruit during storage, resulting in wilting and loss of nutrients and loss of nutrients. Flavor deteriorated. At the same time, the evapotranspiration of water and the wilt of fruit will cause premature aging of the cell protoplasm of the color bell pepper, the hydrophilicity and swelling power of the colloid will decrease, and the activity of the enzyme in the cell will tend to be hydrolyzed, thereby reducing the disease resistance and storage resistance. The transpiration of colored bell pepper fruit is related to the maturity of the fruit during picking and the temperature and humidity of the external environment. The higher the maturity of the fruit, the less the evaporated water after harvesting, and the less fully ripened fruit after harvesting, the greater the evaporation; the higher the air humidity, the lower the temperature, the less the moisture, the lower the air humidity, and the higher the outside temperature is. strengthen. Therefore, in the process of color pepper packaging storage to create a lower temperature, higher humidity environment. (3) After the fruit of the ripened color sweet pepper is harvested from the plant, its growth is still in progress. When the fruit is pre-cooled and it begins to store, it enters a period of ripening. The essence of ripening is that the organization tends to be physiologically mature and aging. During the ripening process, due to changes in various chemical components, the appearance and quality of colored bell pepper fruit also changed accordingly. Chlorophyll is decomposed into pigments such as carotenoids and lycopene, and the color of the sweet bell peppers is gradually changed to red, yellow, orange, or dark purple with uniform color. Section II Harvesting and post-harvest treatment (1) Harvesting should be carried out in the morning (in the cold season) or in the afternoon (in the summer) when the temperature is relatively low, and the harvesting should be done gently, without harm. Stems and calyxes, but also to prevent puncture or bruising the fruit. At the same time, according to the size of the fruit, carefully remove the fruit, fruit, fruit, and fruit. Don't pack immediately after harvesting. Spread the newly harvested fruits on the floor of the shed film to make it breathe heat. Fruits should be packed in light, strong packaging containers such as plastic boxes, cartons, bamboo baskets, or baskets to prevent them from colliding, squeezing, and crushing the fruits during transportation and handling. At the same time, the inside of the packaging container should be smooth, and vent holes should be left to facilitate the exchange of gas inside and outside. Pay attention to frost protection during winter transportation. When picking, the colored sweet peppers to be stored should be selected as fruits with a large fruit size, a good fruit shape, a thick fruit flesh, a bright skin, a slight discoloration, and a uniform color. Because harvesting premature fruit is not easy to change color, or discoloration is not uniform, it loses the commodity value of the color sweet pepper; harvesting is too late, it is not easy to store, and it is easy to wilt during storage. (B) Pre-cooling Before the color sweet peppers are stored, try to reduce the body temperature of the fruits to a temperature close to the appropriate temperature in the short-term, and remove the strong breathing heat of the products just harvested. Such measures are pre-cooling. Before the transportation or storage, it is quenched to a low temperature of 3-5 °C. This is very important during the summer heat season, and if it is combined with cryogenic transport, it can provide fresh products to distant markets. There are three ways to pre-cool: air cooling, vacuum cooling and cold water cooling. The commonly used method is cold water cooling. For example, color peppers harvested in the summer are mostly carried out in the afternoon, and they are poured with cold water after being packed to achieve the purpose of cooling. If the water temperature is high, some crushed ice cubes can be properly added. The common problems in the third quarter of storage of colored sweet peppers are wilting and rot. The key to ensure that long-term storage of color sweet peppers is not deteriorating and the appearance is not affected is to grasp the low-temperature conditions and suppress the respiratory intensity so as to delay ripening. The suitable storage temperature is 7-9°C and the suitable humidity is about 90%. The commonly used storage methods include the following: (1) The burial method is a convenient method for storing colored sweet peppers using natural low temperature and soil moisture. Choose a dry site, dig an extension of the ditch, the size of the ditch is about 1 meter deep (to be over the thickness of the local frozen soil layer), 0.9-1 meters wide, the length of the ditch is based on the number of colored bell peppers, A layer of spun yarn is laid on the bottom of the ditch. The pre-cooled fruit is then loaded into a suitable container, covered with a layer of sawdust, then covered with a layer of rice hull, sorghum stalk or corn stalk. The stacking cannot exceed 3 layers. Finally, a layer of spun yarn is covered. All the coverings are The total thickness is about 35 cm, keeping the temperature in the vessel not lower than 6°C and not higher than 9°C. After the cold weather, the top of the gulch shall cover the mat or grasshopper, and rain and snow shall cover the plastic sheeting on the sack or straw to prevent the rain from leaking into the ditch. Note that every 15-18 days, choose warm weather, open the cover and tip over once, pick out rotten fruit, fruit, etc. This storage method can last 1-2 months. (2) The cellar for storage of colorful sweet peppers is basically the same as the ordinary vegetable cellar, but two ditches with a width of 30 cm and a depth of 30 cm are to be dig at the bottom of the cellar to pass through the cellar floor. The two ventilation trenches are 2-3 meters apart. Ventilation ditch can be used not only to play a role in air circulation, but also to irrigate the ditch to increase the humidity in the cellar and keep the colored sweet peppers brittle. After the bell pepper enters the pit, if the outside temperature is high, the tuyere and the cellar door should be closed during the day. When the night temperature is low, the tuyere and the cellar door can be opened for cooling. During storage of colored bell peppers, the cellar temperature should be maintained at 6-9°C, and the relative humidity of the air should be maintained at about 90%. Attention should be paid once every 5-7 days. The cellar colored sweet peppers can be stored for about 1 month. (3) Ventilation storeroom The storage ventilator storehouse is a fixed cellar that can be used for a long time and is built on the principle of air convection and has a perfect ventilation and heat insulation structure. Mainly used in autumn and winter seasons, there are three types of ground type (used in warm areas), underground type (used in cold areas) and semi-underground (middle areas such as southeastern Shanxi). Prior to storage of the sweet bell pepper, the body and equipment must be disinfected. Can be sprayed with 1% formalin or fumigated with sulphur. The temperature of the body should be lowered in advance 4-5 days before the fruit is put into storage. When the temperature is high during the day, close the door and the vent, and open the vent at night when the temperature is low. When the color bell peppers are placed in the storage yard, each 6-meter-span storage warehouse has two rows of weights, each about 2 meters wide, 2-2.4 meters high and 8-10 meters long, which can also be based on different library structures. Adjustment. A 60-cm wide passageway was set aside between the rafts. In order to prevent the colored bell peppers from wilting during storage, a plastic film was used to make a tent on the bell peppers. In order to prevent the fruit from becoming rotten, a broad-spectrum bactericidal pesticide fumigant can be used and sterilized in a plastic account. During the storage of colored bell peppers, the number of door openings and closings should be reduced as much as possible to avoid affecting the temperature and humidity in the storage. Also, check the storage frequently during storage and open the air for ventilation once every 10-14 days. The fruit is turned over for the first time around 30-35 days after it is put into storage, and then it is turned over once every 15 days, and the diseased fruits and rotten fruit are removed. (D) Atmosphere Storage Using the atmosphere-controlled storage for color bell pepper storage, the temperature and humidity can be adjusted according to the requirements of the fruits. Although the storage cost is higher than that of the soil method, the storage effect is good, and the storage period can be greatly extended. The commonly used atmosphere storage method is limited-air storage method. "Limited air storage" is relatively simple to use, and it is to reduce the concentration of oxygen by means of the metabolic activity of colored bell pepper fruit, absorbing oxygen and exhaling carbon dioxide gas. Can be used in ventilated, cellar or crypts. Mainly use plastic film bags or books to seal the color bell pepper fruit, control the gas exchange inside and outside the bag, so that the various gas contents in the bag reach the appropriate standards, thus achieving the purpose of fresh air pepper color preservation . With limited-air storage, it is necessary to select the appropriate type of breathable membrane, and to use silicon windows so that oxygen and carbon dioxide do not exceed the allowable limits. Problems to be noticed during the storage of colored bell peppers in the fourth quarter. During the storage of colored bell peppers, the infestation of pathogenic microorganisms before and after harvesting, as well as the storage environment and unsterile disinfection of packaging containers, poor management, etc., are easily caused. Onset or rot. Therefore, before the fruit is stored, it must be strictly sterilized around the fruit, the storage place and the packaging container to avoid the occurrence of diseases during storage. Unfavorable storage conditions can also result in fruit damage or fruit damage during storage. 1. Cold damage is a gradual process. When the temperature of storage drops to freezing point, the free water in the tissues freezes first, the cells begin to die, the cellular protoplasmic colloids solidify, the volume expands, the cell wall breaks, the pigments are destroyed, and the epidermis appears. Unusually brown, severely reduce the storage and quality of the fruit. 2. The fruit wilting is due to the continuous evaporation of moisture during the storage process, which promotes the atrophy of the skin of the color sweet pepper and reduces the tenderness, which seriously affects the appearance and taste of the fruit. 3. Fruit condensation is caused by changes in the temperature and humidity in the storage environment. Condensing a small layer of water droplets on the surface of the fruit is extremely unfavorable to storage and preservation, and creates good conditions for the growth of microorganisms, eventually causing fruit rot. Note that in the storage process, moisture-absorbing measures should be taken in time for the already-dehydrated fruit to keep the surface of the fruit dry. The solution to the above problems is to maintain the stability of the environment during the storage process and to minimize the change in temperature and humidity after giving a suitable temperature and humidity environment to the color bell pepper fruit so as to avoid the temperature fluctuations and relative humidity. Large or too small.
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