| 气调贮藏对富士苹果采后生理及果肉褐变的影响 |
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| 作者单位： | ：山西省农科院农产品贮藏保鲜研究所，太原030031 |
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| 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CO
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| 关 键 词： | 富士苹果；气调贮藏；采后生理；果肉褐变 |
| 修稿时间： | 1998-08-25 |
Effect of CAStorage on the Postharvest Physiology and the Flesh Browning of Fuji Apples |
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| Abstract: | Results of an experimentwith Fuji apple variety indicated that CA storage delayed fruit softeningsignificantly,and reduced the endogenous ethylene content, thus prolonged the fruitstorage life up to 8 months and maintained its good quality ; the main cause of fleshbrowning of Fuji apples during storage was the elevation of CO2 concentration,however, the reduction of O2 concentration aggravated the flesh browning; toolong storage and senescence induced flesh browning of Fuji apples as well; the combinationof 2 % CO2 with 5 % O2 was recommended CA storage conditions forFuji apples. |
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