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甜椒的维生素含量较为丰富,与42种水果和蔬菜相比,其维生素C的含量列于第4位,维生素B_2、B_1的含量均列于第16位。甜椒经贮藏零售,终年都能应市,且销售量供不应求,1970～1977年,人均消费增长150％甜椒的贮运温度为7.2～10.0℃,相对湿度为90～95％,在最适条件下,甜椒收获后能贮藏2～3个月。甜椒的品质在收获过程中,或在各种处理、贮藏和去各地市场的运输途中都会发生变化,通常由于市场的条件欠佳,还会破坏果实的维生素。Ca-ppellini曾报道,在短期贮藏中通过气调,使上下温度维持在7.2℃左右,能确保甜椒维生素C含量不起变化;Wang报道贮藏温度为13℃,能提高甜椒维生素 C含量,20℃时,果实就被催熟了。
Compared with 42 kinds of fruits and vegetables, the content of vitamin C is listed in the 4th place and the content of vitamin B 2 and B 1 is listed in the 16th place. After being stored and sold in retail stores, the peppers can be sold all year round and their sales volume is in short supply. From 1970 to 1977, per capita consumption increased by 150%. The storage and transportation temperature of sweet peppers was 7.2-10.0 ℃ and the relative humidity was 90-95% Under the conditions, the sweet pepper can be stored for 2 to 3 months after harvesting. The quality of the bell peppers can vary during the harvest, or during the transportation, handling and storage of the bell peppers and their transport to markets around the world, often undermining the vitamins in the fruits due to poor market conditions. Ca-ppellini has reported that in the short-term storage through the atmosphere, so that the temperature maintained at about 7.2 ℃, to ensure that the vitamin C content of bell pepper can not afford to change; Wang reported storage temperature of 13 ℃, can increase the vitamin C content of sweet pepper, At 20 ℃, the fruit is ripened.