不同贮藏方法对苹果耐贮力的影响

低温能保持苹果较高的硬度。低温下,不同浓度的二氧化碳作用差异不大,均优于对照。苹果贮藏前期,土窖内的自然温度和果实呼吸积累的二氧化碳浓度由高到低同步变动形成双维变动气调。双变气调可抑制高温促使早熟的不利效应,其保鲜效果优于低温,接近传统的气调贮藏。表现在原果胶转化为水溶性果胶的速度减慢,果肉硬度下降平缓,贮藏6个月仅降低15.5%。

Effects of Different Methods on the Storage Life of Apple

The low temperature can keep the firmness of fruits. There are no obvious difference in effects of different CO_2 concentration under low temperature, and all of the effects are better than that of control. In the early storage, the natural temperature in indigenous storehouse and the CO_2 concentration accumulated getting from respiration of fruits change synchronally from high to low forming tow-dimensional and dynamic controlled atmosphere (VI. TDCA). TDCA can control the bad effects of senescence advanced by high temperature. It is found that the freshness of apples in treatment VI(TDCA), in which both temperature and CO_2concentration are higher and changeable, is better than that of treatment I and equal to that of treatment II. The flesh firmness of fruits in treatment VI decreased slowly only 15. 5% during the six months storage. The protopectin degraded slightly, and the soluble fraction increased.