摘要
在苹果贮藏前期温度和CO_2浓度由高到低同步变动形成双维变动气调(TDCA)。 前期高温期间,果实予以高浓度CO_2处理,可抑制高温促使早熟的不利效应,其保鲜效果优于冷库,接近传统气调贮藏,表现在果肉硬度下降平缓;原果胶转化为水溶性果胶的速度减慢;多聚半乳糖醛酸酶活性显著受抑。低浓度CO_2抑制高温效应的作用大为减弱。低温下,不同浓度CO_2作用差异不大,均优于对照。
Apples (Red Delicious and Golden Delicious) were stored at different temperatures with various gas mixtures. Apples in treatments 1, 2 and 3 were stored at higher temperatures. In the first 30 days, they were stored at 10℃. In the next 60 days the storage temperature decreased to 0℃ and maintained at 0℃ in the following 90 days. The compositions of gas mixtures were 21% O_2 and 0 % CO_2 (in air) in treatment 1, 3% O_2 and 3% CO_2 in treatment 2, and 3% O_2 and 12% CO_2 in the first 30 days in treatment 3, in which CO_2 decreased to 9% in the next 60 days and maintained 6% in the following 90 days (TDCA). Apples in treatments 4, 5, and 6 were stored at low temperature (0℃) throughout storage period. The gas conditions of treatments 4, 5 and 6 were the same as treatments 1, 2 and 3, respectively.
It was found that the freshness of apples in treatment 3 (TDCA), in which both remperature and CO_2 concentration were higher and changeabre, was better than that of treatment 4 and equal to that of treatment 5. The flesh firmness of fruits in treatment 3 decreased only 15.5% during the six months storage, the protopectin degraded slightly, and the water soluble fraction increased. The PG activity was markedly inhibited by TDCA. The inhibitory effects of treatment 2 on the decrease in firmness, degradation of protopectin and PG activity were much less than those of treatment 3. There was no great difference in effect between treatment 5 and 6, both of which were better than control (4).
基金
农业部资助
关键词
苹果
果胶
PG
温度
气体状况
贮藏
apple
TDCA
temperature CO_2
firmness
pectin
PG (polygalacturonase)
