摘要
气调对比试验结果表明：气调贮藏可显著抑制富士苹果果实硬度的下降，减少内源乙烯含量，贮藏寿命达８ 个月，并可保持其品质；富士苹果果肉褐变的主要原因是ＣＯ２ 浓度的升高，降低Ｏ２ 浓度加剧富士苹果ＣＯ２ 伤害的程度；贮期过长、果实衰老也可导致富士苹果的果肉褐变；２ ％ ＣＯ２＋ ５ ％ Ｏ２
Results ofan experim entw ith Fujiapple variety indicated thatCA storage delayed fruit softening significantly,and reduced the endogenous ethylene content, thus prolonged the fruit storage life up to 8 m onths and m aintained its good quality ; the m ain cause offlesh brow ning of Fujiapples during storage w as the elevation ofCO2 concentration, how ever, the reduction ofO2 concentration aggravated the flesh brow ning; too long storage and senescence induced flesh brow ning ofFujiapples as w ell; the com bination of2 % CO2 w ith 5 % O2 w as recom m ended CA storage conditions for Fujiapples.
出处
《果树科学》
CAS
CSCD
北大核心
1999年第1期14-17,共4页
Journal of Fruit Science
关键词
富士苹果
气调贮藏
采后生理
果肉褐变
Fuji apple
Controlled atm osphere(CA) storage
Postharvest physiology
Flesh brow ning
