中文摘要：

青椒属冷敏性果实，贮运中不适宜的低温易引起果实冷害发生。以克新6号青椒为试材，测定了1、5、10℃贮藏温度下青椒果实品质及几种生理指标的变化。结果表明：在1、5℃下贮藏果实，20d后果面开始出现冷害症状，冷害果细胞膜透性增大，丙二醛积累峰提早出现，果实维生素C和叶绿素损失加快，但低温明显抑制果实的呼吸强度。与1℃处理相比，5℃处理下青椒果实冷害发生更早，程度更严重。10℃下贮藏果实未出现冷害，是克新6号青椒冷藏的适宜温度。

英文摘要：

Green pepper （Capsicum annuum L. ） is susceptible to chilling injury and its symptoms were seen easily during storage and transportion at inappropriate temperature. Green pepper culti- var Kexin 6 was taken as material to study the optimum storage temperature,physiological characters and quality of fruit stored at 1,5,10 ℃, respectively. The results showed that the chilling injury symptom of fruit appeared after 20 days＇ storage at 1 ℃ and 5 ℃ ,with obvious inhibition of respiratory intensity, higher membrane permeability and MDA content accumulation in advance. Also, the contents of Vc and chlorophyll decreased quickly. Compared to 1 ℃, the symptoms would occur more early and seriously at 5 ℃. The optimum storage temperature for green peppers was 10 ℃ ,with no chilling injury.