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.

关键词: 苹果, 气调贮藏, 果肉褐变

Abstract: Results of an experiment with Fuji apple variety indicated that CA storage delayed fruit softening signif icantly, 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 brow ning of Fuji apple during storage was the elevation of CO₂ concent ration, however, the reduction of O₂ concent ration aggravated the flesh browning; too long storage and senescence induced flesh browning of Fuji apple as well; the combination of 2% CO₂ with 5% O₂ was recommended CA storage conditions for Fuji apple.

Key words: Apple, Controlled atmosphere(CA) storage, Flesh browning

中图分类号: 

• S661.109+.3