气调贮藏对富士苹果采后生理及果肉褐变的影响  

Effect of CA Storage on the Postharvest Physiology and the Flesh Browning of FujiApples

作　　者：石建新[1] 赵猛[1] 赵迎丽[1] 梁小娥[1] 祁寿椿[1] 

机构地区：[1]山西省农科院农产品贮藏保鲜研究所,太原030031

出　　处：《果树科学》1999年第1期14-17,共4页Journal of Fruit Science

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 ％ Ｏ２Results 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.

关 键 词：富士苹果 气调贮藏 采后生理 果肉褐变 

分 类 号：S661.109.3[农业科学—果树学]