Pepper is a tropical berry. Olives have a post-ripening process after harvest. It can gradually change from blue-green to red or yellow. From hard to soft. During the ripening of pepper, the respiratory peak was not obvious or decreased gradually, and a small amount of ethylene was released or not. The sugar content of pepper is about 5%. The freezing point is about -0.8℃. (1), low

Temperature sensitivity: Pepper fruit is sensitive to low temperature. Lower than 9℃ is vulnerable to chilling injury, and higher than 13℃ will accelerate after-ripening. Easy to age and rot. ② Sensitivity to carbon dioxide: A certain concentration of carbon dioxide can keep peppers fresh and green. When the concentration of carbon dioxide exceeds a certain concentration, it will lead to physiological disorder. Causing harm, white spots appear on the fruit surface. Gradually turn brown and lose the value of goods. Causing sepals to turn brown and pulp to rot. ③ Easy to lose water: Pepper is easy to lose water. This will dry the fruit stalks. Even the fruit withered. Therefore, it is necessary to moisturize during storage. ?

Second, the preservation and storage technology of pepper? 1, preparation and treatment before warehousing?

Warehouses, harvesting utensils, fruit baskets and fruit boxes may all be sources of infection, and they should be disinfected before use. The storage diseases of pepper cannot be completely controlled by cold storage alone. It also needs to be controlled by chemical treatment. Therefore, pepper storage must be well preserved. Otherwise it will cause a lot of rot. Anti-corrosion treatment is divided into two stages. 1. 7 ~ 15d before mining? Between fruit preservation, such as spraying fungicides or preservatives. The second is the preservation of the whole storage period after harvest. The antiseptic parts of pepper mainly focus on fruit stalks and fruit injuries. If preservative HS, LY is used? Or CT-, a special preservative for peppers? 6? Deal with it? You can also use 2. 4-? d？ (the concentration is 0.025-0.05%), thiophanate (0.05-0.1%) or carbendazim (0.025-0.05%) are sprayed on fruits for sterilization. ?

2、? Fresh storage method?

The storage mode of pepper is 1. On the one hand, it is controlled atmosphere storage by using new technologies such as energy-saving mechanical refrigeration and spontaneous controlled atmosphere storage of breathable plastic bags. Temperature, humidity, gas composition and other conditions can be adjusted as needed. Not limited by seasons and regions. Good storage effect. But the investment is large; ? On the other hand, it is a folk storage method. It mainly uses natural low temperature in autumn and winter and some simple facilities for storage. It has the advantages of simplicity and low cost. However, due to geographical and seasonal restrictions and poor control of temperature and humidity, the loss is large. Generally, it is only suitable for small-scale storage of one household. ?

2. 1. Modified atmosphere storage is an ideal storage method at present. Lightly put the peppers picked at the right time into special fresh-keeping plastic bags or silicon window bags. 5 ~ 10 kg per bag. Pre-cooled and put into controlled atmosphere storage. Stacking should not be too high or too heavy. In case you crush the peppers below. Better build a frame. Stacked in layers and frames. Control the temperature, humidity and gas composition in the warehouse within a suitable range. Do a good job of inspection and management during storage. Pick out rotten fruits and red fruits in time. Pepper is stored in controlled air. Can greatly extend the shelf life? The commodity rate is still above 90%. ?

2.2, using high osmotic pressure solution to save to add more salt or sugar, form a greater osmotic pressure, so that

Inhibition of microbial activity, the enzyme will also lose its activity due to dehydration. Such as pickled peppers and pickled peppers. ?

2.3. Fermentative preservation uses the metabolites of beneficial microbial fermentation to inhibit microorganisms, so that the products can be preserved for a long time and prevent moisture absorption and moisture regain. ?

2.4. Sterilization, sealing and preservation firstly kill the microorganisms on the raw materials of fruits and vegetables and destroy the enzyme activity; And then sealed for storage to isolate air and microorganisms. Canned peppers are a typical example of this preservation method. ?

2.5. Quick-frozen preserved pepper leaves are quickly frozen at -30 ~-25℃ or lower,-18? When stored at ~- 15℃, most microorganisms froze to death, and a few survivors were forced to sleep because of the low temperature, and their metabolism basically stopped. In addition, the osmotic pressure of the unfrozen part is very high, so it is difficult to use water and nutrients. At the same time, the activity of the enzyme was inhibited, and the metabolism basically stopped, so that the product could be preserved for a long time. ?

2.6. Chemical-assisted preservation On the basis of the above-mentioned processing and preservation methods, adding preservatives or antioxidants to some products can enhance the preservation effect or improve the quality of products. Commonly used preservatives include benzoic acid and its salts, sorbic acid and its salts, carbon dioxide and sulfite, sodium diacetate and so on. Commonly used antioxidants include ascorbic acid or isoVC, carbon dioxide, sulfite, organic acids, salts and so on. ?

2.2. Are there many kinds of soil storage methods among the people?

First, the cellar method is relatively safe. It can be used anywhere. Secondly, the ditch and reservoir method is used to select the dry terrain site. Extending from east to west, digging water storage ditches. Every 5 ~ 7 days at the initial stage of storage? Open the cylinder mouth for ventilation once. After beginning of winter, every 10 ~ 15d? Check it once. This method can be stored for about 1 month. ?

Precautions during storage?

(1) Spraying bactericide once before harvesting; ② timely harvesting. Pay attention to agricultural measures before harvest; ? (3) Disinfection before storage and cellar; ④ Rational use of preservatives; ⑤ Thoroughly precooling? Store in time? Reasonable placement; ⑥ Strengthen the management of temperature, humidity and gas composition during storage; ? ⑦ Regular inspection? Pick out rotten fruits and red fruits in time.