文献类型： 外文期刊

作者： Ma, Y. ¹ ; Zhang, C. ¹ ; Yang, A. ¹ ; Wang, Y. ¹ ; Zhao, X. ¹ ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, 9 Shuguanghuayuan Rd, Beijing, Peoples R China; Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China; Minist Agr, Key Lab Biol & Genet Improvement Hort Crops North, Beijing, Peoples R China; Minist Agr, Key Lab Urban Agr North, Beijing, Peoples R China

关键词： fresh cut;pepper;refrigerator;texture

期刊名称：PROCEEDINGS OF THE 5TH INTERNATIONAL CONFERENCE ON ADVANCED DESIGN AND MANUFACTURING ENGINEERING

ISSN： 2352-5401

年卷期： 2015 年 39 卷

页码：

收录情况： SCI

摘要： The effect of refrigerator position in the same layer on the quality of fresh-cut pepper was evaluated. The temperatures of the front and rear in the same layer were different. The front temperature was about 0.5 degrees C higher than the rear temperature. The soluble solid content of the front pepper was higher than that of the rear pepper, while the Vc content of the front pepper was lower than that of the rear pepper. The texture of the front pepper was similar to that of the fresh pepper. Hence, the front position was a good option for the storage of fresh-cut pepper.