The result expresses:After capsicum fruit adopts deposit the process the inside the vitamin c to lose obviously,but different species,different temperature,different deposit time and packing or not descent range with gradually decrease velocity exist difference,5℃ down deposit 5 day vitamin c lose to measure to have no prominence difference.

Effects of modified atmosphere packaging (MAP) and ethylene absorbent on chlorophyll content, ethylene evolution and endogenous hormone changes in post_harvest Green Mume fruits were investigated at (25±1)℃.

Effect of 1-methylcyclopropene on the postharvest physiology of green pepper;

Determination of content of reduction-type vitamin C in green pepper;

In order to preserve green peppers, tomatoes, sausages and salted meat fresh, zein films were used and differentplasticizers were added.

The preservation of green peppers by using sucrose ester, chitin and propyl-p-hydroxybenzoate was studied, and the nitrite content of green pepper during storage was analyzed.

Preliminary study on air-forced precooling of eggplant,tomato and sweet pepper;

The study on the absorption and distribution law of exogenous sugars by sweet pepper;

After sweet peppers were stored at 0～2℃for 30 days,control fruits suffered severe chilling injury and weight-loss and higher decay percent,so the fresh fruit percent was only 14.