精品文档---下载后可任意编辑BTH 和 1-MCP 对辣椒贮藏效果的影响的开题报告题目：BTH 和 1-MCP 对辣椒贮藏效果的影响摘要：本讨论旨在探究 BTH 和 1-MCP 对辣椒贮藏效果的影响。通过分析贮藏前后辣椒的品质变化指标（颜色、硬度、水分含量、维生素 C含量、可溶性糖含量、可溶性蛋白含量等），以及对抗病虫害的效果，比较 BTH 与 1-MCP 对辣椒贮藏效果的差异。结果表明，BTH 具有增强辣椒色泽、减少腐烂率等作用，而 1-MCP 能够保持辣椒硬度和减少品质损失，在保持辣椒品质的同时，也对防治病虫害具有一定的作用。因此，在辣椒贮藏过程中，可以根据不同的需求选择合适的保鲜技术。关键词：BTH、1-MCP、辣椒、贮藏效果、品质变化指标、抗病虫害Abstract: This study aims to investigate the effects of BTH and 1-MCP on the storage effect of chili. By analyzing the quality indicators of chili before and after storage (color, hardness, moisture content, vitamin C content, soluble sugar content, soluble protein content, etc.) and the effect of resisting pests and diseases, the difference between BTH and 1-MCP on the storage effect of chili is compared. The results showed that BTH could enhance the color of chili, reduce the rot rate, while 1-MCP could maintain the hardness of chili and reduce the quality loss. At the same time, it also had a certain effect on preventing and controlling pests and diseases. Therefore, suitable preservation technology could be selected according to different requirements during the storage of chili.Keywords: BTH, 1-MCP, chili, storage effect, quality indicators, pest and disease resistance.
