气调贮藏对富士苹果采后生理及果肉褐变的影响

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 ％ Ｏ２ 是富士苹果气调贮藏的理想指标

Effect of CA Storage on the Postharvest Physiology and the Flesh Browning of Fuji Apples

Results 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.