苹果低氧气调新组合及其防治虎皮病的效果

以玫瑰红苹果为试材研究０℃和１０℃温度下２％Ｏ２与３％、７．５％、１２％ＣＯ２不同气调组合处理的效果。选出在０℃和１０℃下气调新组合２％Ｏ２＋７．５％ＣＯ２，其特点是Ｏ２浓度在低氧气调范围内，ＣＯ２浓度明显高于国外低氧气调。低氧气调新组合处理果实１２１ｄ，果肉硬度和果皮叶绿素含量高于对照（０℃＋空气），果皮α－法尼烯和共轭三烯含量显著低于对照。其中１０℃＋２％Ｏ２＋７．５％ＣＯ２处理果实再在２０℃     

新红星苹果在5—10℃下气调贮藏的效果

研究了５，９和１０℃三种温度下不同气调处理新红星苹果的效果。在５℃下以３．５％Ｏ２＋６％ＣＯ２处理的效果较好，贮藏１８２天后其硬度和果内乙烯浓度分别显著高于和低于对照（０℃，空气）；在９℃下２％Ｏ２＋７．５％ＣＯ２处理的效果较好，贮藏１２６天后其硬 度和果皮叶绿素量分别接近和高于对照，其果皮和果柄新鲜，未发现虎皮病果；在１０℃下贮藏１２８天后以３．５％Ｏ２＋９％ＣＯ２处理的硬度较高，但发现有内部褐     

苹果变动气调贮藏中生理生化的研究

研究结果表明，苹果在变动气调贮藏中的最佳起始温度为１０℃，在此温度下，前期用９％－１６％ＣＯ２及２％－５％Ｏ２处理果实，能抑制果实ＰＧ酶活性、呼吸强度与乙烯释放量。起始温度为１０℃＋９％ＣＯ２（起始浓度）＋３％Ｏ２处理的果实呼吸强度与乙烯释放量变化趋势在贮藏的中、后期与ＣＡ相近。在变动气调贮藏中，起始Ｏ２浓度应大于１％，ＣＯ２应小于２０％，否则使果实内乙醇含量过高，易造成果实伤害。     

不同浓度O2与CO2对南果梨采后生理的影响

研究结果表明：南果梨属典型的呼吸跃变型果实。气调贮藏时Ｏ２浓度（２～１０％）越低或ＣＯ２浓度（０～１０％）越高，果实的绿色指数越大，且在货架期内果实进入呼吸高峰时间越晚、果实硬度越高、货架期越长；空气中冷藏１８０天的果实在室温下进入呼吸高峰的时间（５天）最早，且峰值（５７．６８ＣＯ２／ｋｇ／ｈ）最高。贮于２％Ｏ２浓度的果实其乙醇含量明显高于贮于其它水平Ｏ２的果实。当Ｏ２浓度为２％时，随ＣＯ２浓度增加，果实乙醇含量成倍增加。在无ＣＯ２时，即使２％Ｏ２也不会引起果实褐变，但２％Ｏ２与高于２％ＣＯ２组合却能引起南果梨果肉褐变。在５％ＣＯ２＋５～８％Ｏ２气体组合中冷藏１８０天的南果梨，移入室温（１８±１ＯＣ）空气中１１天，获得了最佳的感官品质     

延迟和缩短苹果气调处理时间对贮藏效果的影响

 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123 d 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25. 6 %和1. 02 % , 果肉硬度分别为5. 79 和6. 52 kg/ cm², 而低氧新组合处理无虎皮病, 果肉硬度(6. 63 kg/ 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15 d 后再用低氧新组合处理108 d 的果实虎皮病果率6. 67 % , 果肉硬度(4. 8 kg/ 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123 d 的果实再于0 ℃空气中放58 d , 其虎皮病果率分别为46. 9 %、36. 4 %和0 , 果肉硬度分别为5. 28 、5. 21 和4. 5 kg/ cm²。在10 ℃下低氧新组合处理96 d 再冷藏的苹果, 在贮后50 d 时无虎皮病果, 果肉硬度为4. 67 kg/ 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α2法尼烯和共轭三烯的形成受到显著抑制。     

气调贮藏不同气体成分对网纹甜瓜品质的影响

研究了在１５℃条件下，不同Ｏ２浓度（２１％、１０％、５％、３％）和不同ＣＯ２浓度（０．２％、５％、１０％１５％）的气体组合贮藏网纹甜瓜对其品质的影响，结果表明：在１５℃条件下网纹甜瓜气调贮藏最佳的气体条件是Ｏ２浓度３％～５％，ＣＯ２浓度０～５％；３％的低Ｏ２对保持网纹甜瓜的硬度具有重要作用。     

气调贮藏不同气体成分对网纹甜瓜品质的影响

研究了在１５℃条件下，不同Ｏ２ 浓度（２１％ 、１０％ 、５％ 、３％ ）和不同ＣＯ２ 浓度（０、２％ 、５％ 、１０％ 、１５％ ）的气体组合贮藏网纹甜瓜对其品质的影响，结果表明：在１５℃条件下网纹甜瓜气调贮藏最佳的气体条件是Ｏ２ 浓度３％ ～５％ ，ＣＯ２ 浓度０～５％ ；３％ 的低Ｏ２ 对保持网纹甜瓜的硬度具有重要作用。     

猕猴桃幼果期钙处理对果实贮藏和品质的影响

以中华猕猴桃品系湘酃８０－２为试材，在幼果期进行浸钙处理。结果表明：不同钙处理能不同程度地延长猕猴桃果实贮藏期，其中以０．５％Ｃａ（ＮＯ３）２处理对果实贮藏中品质的综合效果最好；０．５％Ｃａ（ＮＯ３）２＋１００ｍｇ．ｌ＾－１萘乙酸能显著提高果实硬度与贮藏性能。     

钙和萘乙酸对猕猴桃果实贮藏的影响

室温条件下，１０ｍｇ．ｌ＾－１ＮＡＡ、０．５％ＣａＣｌ２、５％ＣａＣｌ２和５％ＣａＣｌ２与１０ｍｇ．ｌ＾－１ＮＡＡ混合使用均缩短猕猴桃果实贮藏期，而０．５％ＣａＣｌ２与１０ｍｇ．ｌ＾－１ＮＡＡ混合处理能延长果实贮藏期。     

授粉和CPPU对猕猴桃内源激素水平及果实发育的影响

秦美猕猴桃花期不授粉，果实于花后５－２０ ｄ全部脱落。不授粉，但花前 ＣＰＰＵ处理，果实可延迟５ ｄ脱落，维持１６．７％的果不落，但果实于花后５ ｄ起停止发育。花后 ５－ １０ ｄ未授粉果 ＺＲｓ。ＧＡｌ＋３含量低于对照，但ＡＢＡ水平高于对照。花后２０ ｄ ＣＰＰＵ处理果实显著增大，对内源激素水平影响不大。处理后２０ ｄ内 ＺＲｓ、ＤＨＺＲ升高，处理后５ ｄ ＩＡＡ、 ＧＡＩ＋ ３下降， １０ ｄ后上升。 ＡＢＡ水平在花后６０－ １００ ｄ降低，采前升高。对种子、内源激素在果实发育中的作用进行了讨论。     

气调指标对冬枣果实呼吸、相对电导率、叶绿素含量及果皮色泽的影响

为进一步探讨气调贮藏对冬枣贮藏质量的影响,研究了冬枣果实在低温(-1～-2℃)条件下,8个不同体积分数的气体成分(15%O2+0%CO2、10%O2+0%CO2、5%O2+0%CO2、2%O2+0%CO2、2%O2+2%CO2、2%O2+4%CO2、2%O2+8%CO2、2%O2+10%CO2)和1个对照(21%O2+0%CO2)处理对冬枣果实呼吸、组织相对电导率、叶绿素含量及果皮色泽的影响。结果表明:适当的低O2可降低枣果的呼吸强度、减慢组织相对电导率的升高、延缓枣果叶绿素的降解、延迟果皮转红;而贮藏环境中的CO2则会促进果实呼吸、导致组织相对电导率升高、促进叶绿素的降解和果皮的转红。2%O2+0%CO2的气体条件对冬枣贮藏最为有利。     

前期低氧处理对梨虎皮病的防控及乙烯释放的影响

以'鸭梨'为试材,空气处理为对照,分析比较前期超低氧胁迫(0.8％02+0.5％C02处理15 d,转入5.0％02+0.5％C02长期贮藏)、静态低氧气调(降温后直接转入5.0％02+0.5％C02)和"两阶段"缓慢降氧气调(10.0％02+0.5％C02处理15d,转入5.0％02+0.5％C02长期贮藏)对'鸭梨...     

苹果低氧气调新组合贮后效应的利用研究

利用0.12mm聚乙烯薄膜大帐进行低氧气调新组合的较大规模应用试验,对2394kg玫瑰红苹果进行低氧处理,帐内O2浓度可下调至约2%,CO2浓度可自动维持在5%～8%的较理想状态,处理结束后很易转为MA自发气调。低氧处理后再MA贮藏的苹果,虎皮病果率低、症状轻,腐烂果少,果柄和果皮新鲜,叶绿素保持效果好,果肉硬度明显高于小包装气调和冷藏对照。说明利用塑膜大帐进行前期低氧新组合处理与后期自发气调、实现低氧气调新组合贮后效应的利用是可行的。     

延长黄熟香蕉货架期的研究

实验研究了热水处理、包装自发气调(MAP)、乙烯吸收剂、1-甲基环丙烯(1-MCP)、贮藏温度、多菌灵等对黄熟香蕉货架期的影响。对香蕉的有机酸和总可溶性固形物含量、色差值、包装袋内的CO2浓度进行了测定。结果显示:在(28±2)℃贮藏条件下,黄熟香蕉的货架期只有1d。1-MCP延长黄熟香蕉货架期效果最好,可以延长4d;10%CO2和2%O2的MAP气调和乙烯吸收剂可延长货架期1d;500mg/kg多菌灵48℃热处理浸泡香蕉30s,延长货架期1d。50℃以上高温预处理15min,引起黄熟香蕉热害;pH4.5酸性溶液48℃浸15min,也有明显伤害。48℃高温预处理15min,没有引起伤害。黄熟香蕉对冷害敏感。应用500mg/kg多菌灵浸果30s,晾干后放入0.04mm厚聚乙烯袋内,放入0.8%乙烯吸收剂,换气后初始CO2为10%,O2为2%,袋内注射1-MCP,使最终浓度达0.13mmol/L,可使黄熟香蕉货架期由原来的1d延长到6d。     

Fruit quality and respiration of ‘McIntosh’ apples in response to ethylene,very low oxygen and carbon dioxide storage atmospheres

Storage of ‘McIntosh’ Apples (Malus domestica Borkh.) in a controlled atmosphere (CA) with very low O₂ (1.5% CO₂ + 1.0% O₂, 2.8°C) retained greater fruit firmness and titratable acids during storage and during subsequent air storage than apples stored in conventional CA (5.0% CO₂ + 3.0% O₂, 2.8°C). The rate of firmness loss during subsequent 0°C air storage decreased with length of storage in CA. Storage of apples in very low O₂ for 40 or 80 days decreased the rate of firmness loss in subsequent 0°C air storage as compared to the rate of firmness loss in conventional CA fruit, but the rate of firmness loss in 0°C air storage subsequent to 160 or 320 days of conventional CA was significantly less than the loss in similar fruit stored in very low O₂ atmospheres.A modified atmosphere with 1.0% O₂ decreased the rate of C₂H₄ accumulation in storage, and fruit production of both C₂H₄ and CO₂ after storage opening in comparison with similar fruit in conventional CA. The accumulation of C₂H₄ in storage chambers was increased with increasing O₂ levels, but the rate of increase depended upon the CO₂ level. C₂H₄ storage accumulation was stimulated by the presence of CO₂ at 0.5% O₂, but was suppressed by CO₂ when 3.0% O₂ was maintained.Retention of fruit firmness and titratable acids in apples stored in 1.5% CO₂ + 1.0% O₂ were insensitive to very low (0.231 ml l^?1) or very high (2440 ml l^?1) C₂H₄ levels in storage. Scrubbing C₂H₄ (0.304 ml l^?1) from chambers held at 5.0% CO₂ + 3.0% O₂ resulted in significantly firmer fruit after storage, but this effect was not significant after shelf life of 7 days at 20°C.     

Control of superficial scald in ‘Granny Smith’ apples by ultra-low and stress levels of oxygen as an alternative to diphenylamine

Summary

‘Granny Smith’ apples were harvested at weekly intervals, commencing approximately 155 d after full bloom (DFFB), over two successive seasons. Subsamples of the fruit were stored for periods of five and six months, without the application of diphenylamine, under regular atmosphere (RA) (1990/91 season only), and ultra-low oxygen (ULO) controlled atmosphere (CA) conditions. Further samples were subjected to initial low oxygen stress (ILOS) conditions before ULO CA storage. During the 1989/90 season, scald development after five months’ storage was low for fruit which had been picked in the pre- and post-maturity phases, but high on fruit picked at optimum maturity (170 DFFB). Although storage regime had little effect on scald development after five months’ storage, the ILOS + ULO CA treatment resulted in lower levels of scald on the post-mature fruit after six months of storage than was the case under ULO CA storage alone. There was more scald in the 1990/91 season than in the previous season. Under RA storage conditions, scald levels were high after both five and six months of storage, and decreased only slightly the later the apples were picked. Relative to RA, storage under ULC CA conditions led to markedly lower scald levels on the post-mature fruit, but did not greatly reduce scald on the pre-mature and mature fruit. Storage under the ILOS + ULO CA regime, however, conferred low levels of superficial scald on pre-mature, mature and post-mature fruit after both five and six months of storage. These results suggest that although superficial scald on ‘Granny Smith’ apples can be inhibited by a combination of ILOS and ULO CA storage, the development of scald is also affected by factors other than maturity and storage period.     

采后1-MCP和热处理对红富士苹果生理变化和贮藏品质的影响

采用1-MCP(浓度为1μL/L,18h)、热空气(HA)38℃-96h及2者结合对富士苹果进行处理,处理后的果实置于(0±0.5)℃条件冷藏4个月,然后置于20℃条件下7d(模拟货架期)。试验发现在整个贮藏过程中所有处理组均能抑制果实的乙烯释放速率和呼吸强度,减缓果实硬度的降低。热处理组对固酸比的上升有显著作用,保持了较高的非水溶性果胶含量和较低的水溶性果胶含量。热处理在贮藏过程中对于果实硬度的保持与对照组相比起到一定的作用,但加速了果皮中叶绿素含量的降解。1-MCP处理组能够较好地抑制果实果皮的褪绿,保持果皮中较高的叶绿素含量,初期抑制细胞膜透性的上升,延缓果实的后熟衰老。结合处理组较好地保持果实膜的完整性,减缓了由热处理所引起的果皮叶绿素的降解,并保持较高的含酸量,保持了较好的风味品质。     

采后热空气处理对金冠苹果后熟衰老及病害的影响

金冠苹果采用38℃,72h或96h热空气处理,可降低0℃贮藏中果实的呼吸强度和乙烯释放量,延缓非溶性果胶的降解,维持较高的硬度、脆度,同时也会加速果皮的褪绿变黄和固酸比的上升,尤其是38℃96h处理的作用效果更为明显,显著提高了货架期后(20℃7d)苹果的质地品质和可接受程度,延缓衰老。苹果分别接种扩展青霉、灰葡萄孢霉,0℃和20℃条件下其病害发生率和腐烂均很严重,采用38℃96h热空气处理可以完全控制病害的发生,避免腐烂。可见,热空气处理一方面能延缓金冠苹果的后熟衰老,另一方面还能控制贮期病害的发生。     

板栗及其病原菌对低O_2、高CO_2冲击处理的耐受力

以安徽粘底板板栗及其主要致病菌Fusariumsp.和Colletotrichumsp.为试材,研究了低O2、高CO2冲击处理条件下板栗及其两种主要致病菌的耐受力。结果表明,在0℃条件下,低O2(0～1%)、高CO2(40%～80%)处理对板栗风味有较大影响:各处理组板栗在5d时均出现异味,在O2浓度一定的条件下,随着CO2浓度的升高,异味程度明显加重;同时发现,板栗风味变化在一定程度上是可逆的,在冲击处理时间相对较短(<10d)、CO2浓度相对较低(40%～60%)时,将板栗从处理逆境转移至0℃正常空气条件中,则板栗异味会在7～21d内逐渐减轻、消失,风味可以恢复正常;若冲击处理时间相对较长(>10d)、CO2浓度相对较高(80%)时,板栗脱离处理逆境后异味虽然会有所减轻,但风味不能恢复正常。研究还表明,低O2、高CO2处理对板栗的两种主要病原菌Fusariumsp.和Colletotrichumsp.菌丝体的生长有抑制作用,冲击处理后在26～28℃温箱中恒温培养7d,两种病原菌菌丝体生长速度也明显低于对照,且Fusariumsp.的生长速度较Colletotrichumsp.慢。