延迟和缩短苹果气调处理时间对贮藏效果的影响  

Effects of Delaying and Shortening the New Low Oxygen CA Combination Treatment Time on the Storage of Apples

作　　者：苑克俊[1] 李震三[1] 张道辉[1] 孙玉刚[1] 张大鹏[2] 胡小松[2] 

机构地区：[1]山东省果树研究所,泰安271000 [2]中国农业大学,北京100094

出　　处：《园艺学报》2002年第6期524-528,共5页Acta Horticulturae Sinica

基　　金：山东省自然科学基金资助项目 (Q98D0 2 13 4)

摘　　要：以新红星苹果为试材探讨延迟和缩短低氧气调新组合 (10℃ ,2 %O2 +7.5 %CO2 )处理时间对其贮藏效果的影响。结果表明 ,贮藏 12 3d时 ,冷藏对照 (0℃ ,空气 )和常规气调处理 (0℃ ,3%O2 +3%CO2 )果实的虎皮病果率分别为 2 5 .6 %和 1.0 2 % ,果肉硬度分别为 5 .79和 6 .5 2kg/cm2 ,而低氧新组合处理无虎皮病 ,果肉硬度 (6 .6 3kg/cm2 )显著高于冷藏对照 ,而与常规气调处理无显著差异。 10℃空气中放15d后再用低氧新组合处理 10 8d的果实虎皮病果率 6 .6 7% ,果肉硬度 (4.8kg/cm2 )显著低于冷藏对照和常规气调处理。这些结果说明果实采后及时进行低氧气调处理是必要的。冷藏对照、常规气调处理和在10℃下低氧新组合处理 12 3d的果实再于 0℃空气中放 5 8d ,其虎皮病果率分别为 4 6 .9%、 36 .4 %和 0 ,果肉硬度分别为 5 .2 8、 5 .2 1和 4 .5kg/cm2 。在 10℃下低氧新组合处理 96d再冷藏的苹果 ,在贮后 5 0d时无虎皮病果 ,果肉硬度为 4 .6 7kg/cm2 。综合来看 ,计划贮期约 5个月时 ,10℃下低氧新组合处理的时间可由4个月缩短为 3.3个月。低氧气调新组合处理的苹果在气调期间α 法尼烯和共轭三烯的形成受到显著抑制。We formerly reported a special low oxygen CA combination(2%O 2+7.5%CO 2), which can control superficial scald of apples for a longer period after 4 months of treatment. Now, a further experiment of Starkrimson apples was conducted to study the effects of delayed and shortened treatment. The results showed that the scald incidence of apples of control(0℃,air) and conventional CA treatment (0℃, 3%O 2+3%CO 2) were 25.6% and 1.02% respectively, and their flesh firmness were 5.79 and 6.52 kg/cm 2 respectively after 123 days of storage. The apples of special CA treatment (10℃, 2%O 2+7.5%CO 2) was scald free after 123 days of storage, its flesh firmness (6.63kg/cm 2) was the same as that of conventional CA treatment and significantly higher than that of control. The apples of delayed treatment developed scald (6.67%) after 15 days of storage at 10℃ in air and 108 days of special CA treatment, its flesh firmness (4.8 kg/cm 2) was significantly higher than those of control and conventional CA treatment. These results indicted that it is necessary to treat apples with special CA combination on time. The scald incidence of apples of control, conventional CA treatment and special CA treatment were 46.9%, 36.4% and 0 respectively after 123 days of storage plus another 58 days of cold storage in air, their flesh firmness were 5.28, 5.21 and 4.5 kg/cm 2 respectively. The apples of special CA treatment was also scald free after 96 days of storage plus another 50 days of cold storage in air, its flesh firmness was 4.67 kg/cm 2. Based on the consideration of both scald incidence and flesh firmness, it is possible to change the duration of special CA treatment from 4 months to 3.3 months if we want to store apples for about 5 months. The formations of α farnesene and conjugated trienes in the peels of apple fruits were significantly inhibited by special CA treatment during CA storage.

关 键 词：气调处理时间 苹果 贮藏 低氧气调 虎皮病 果实硬度 发病率 

分 类 号：S661.1[农业科学—果树学]