红富士苹果气调贮藏参数的研究  

Study on CA Storage Indices of Fuji Apple

作　　者：王春生[1] 石建新[1] 赵猛[1] 张立新[1] 李建华[1] 

机构地区：[1]山西省农业科学院农产品贮藏保鲜研究所,山西太原030031

出　　处：《华北农学报》2002年第4期100-103,共4页Acta Agriculturae Boreali-Sinica

摘　　要：气调对比试验结果表明,气调贮藏可明显抑制富士苹果果肉硬度下降,减少内源乙烯含量,贮期达8个月仍能保持良好的品质;富士苹果贮藏期间的果肉褐变主要同CO2浓度有关,降O2会增加果实对CO2的敏感性;果实衰老也可导致富士苹果的果实褐变;2%CO2+5%O2是富士苹果长期贮藏的理想气体指标。Results of an experiment with Fuji apple variety indicated that CA storage delayed fruit softening significantly,and reduced the endogenous ethylene content,thus prolonged the fruit storage life up to 8 months and maintained its good quality;the main cause of flesh browning of Fuji apple during storage was the elevation of CO2 concentration,however,the reduction of O2 concentration aggravated the flesh browning;too long storage and senescence induced flesh browning of Fuji apple as well;the combination of 2%CO2 with 5%O2 was recommended CA storage conditions for Fuji apple.

关 键 词：红富士苹果 气调贮藏参数 果肉褐变 

分 类 号：S661.1[农业科学—果树学]