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Effects of cold acclimation treatment on the storage quality of common varieties edible pepper
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Hong KAN1, 2, Qing-Min CHEN3, Jing-Ying SHI1, *, Mao-Run FU2, *
Journal of Food Safety & Quality | 2026, 17(2) : 116 - 124
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Journal of Food Safety & Quality | 2026, 17(2): 116-124
• Special Topic: Preservation, Storage and Processing of Fruits and Vegetables •
Effects of cold acclimation treatment on the storage quality of common varieties edible pepper
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Hong KAN1, 2, Qing-Min CHEN3, Jing-Ying SHI1, *, Mao-Run FU2, *
Affiliations
  • 1.School of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China
  • 2.School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Ji’nan 250353, China
  • 3.School of Food Science and Engineering, Shandong Agricultural and Engineering College, Ji’nan 250100, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250803001
Outline
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Objective

To investigate the effects of cold acclimation treatment on the storage performance and storage quality of 6 kinds of common edible pepper varieties.

Methods

Peppers were cold acclimation treatment at 0 ℃ and 4 ℃ and then stored at 10 ℃. The decay rate, decay index, chilling injury index, color change index, physiological quality and nutritional value of peppers during storage were analyzed.

Results

Cold acclimation treatment could effectively inhibit decay and color change in most edible pepper varieties, especially bell peppers. Untreated peppers exhibited rot and color change indices of 19.23% and 43.59%, respectively, while peppers subjected to 0 ℃ for 5.25 h and 4 ℃ for 0.75 h showed no color change or rot. Cold acclimation treatment at 4 ℃ for 0.75 h delayed water loss, reduced respiration rate, inhibited malondialdehyde accumulation and delayed the degradation of chlorophyll and vitamin C during storage.

Conclusion

Cold acclimation represents a cost-effective, chemical-free preservation strategy that effectively inhibits quality deterioration in most edible peppers during storage. It significantly extends the shelf life of bell peppers and maintains their postharvest quality. This approach offers clear industrial value in mitigating postharvest losses and ensuring the supply of high-quality vegetables.

cold acclimation  /  cold resistance  /  edible peppers varieties  /  chilling injury  /  storage quality
阚鸿, 陈庆敏, 石晶盈, 傅茂润. 冷锻炼处理对常见品种菜用椒贮藏品质的影响研究. 食品安全质量检测学报, 2026 , 17 (2) : 116 -124 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250803001
Hong KAN, Qing-Min CHEN, Jing-Ying SHI, Mao-Run FU. Effects of cold acclimation treatment on the storage quality of common varieties edible pepper[J]. Journal of Food Safety & Quality, 2026 , 17 (2) : 116 -124 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250803001
Appendix
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Year 2026 volume 17 Issue 2
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250803001
  • Receive Date：2025-08-03
  • Online Date：2026-11-05
Article Data
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History
  • Received：2025-08-03
Funding
Affiliations
    1.School of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China
    2.School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Ji’nan 250353, China
    3.School of Food Science and Engineering, Shandong Agricultural and Engineering College, Ji’nan 250100, China
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https://castjournals.cast.org.cn/joweb/spaq/EN/10.19812/j.cnki.jfsq11-5956/ts.20250803001
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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