高 CO_2和低 O_2对鸭梨褐变的诱导

USING HIGH CO_2 AND LOW O_2 TO INDUCE BROWNING OF YALIPEARS(PYRUS BRETSCHNEIDERI R.)

沟藏温度下,通过套袋使 CO_2浓度升高、O_2浓度下降,可致使鸭梨褐变溃烂。褐变前,鸭梨内源乙烯浓度迅速上升,组织电导增加,果实组织的膜结构受到损害。褐变时,多酚氧化酶活力提高。高 CO_2、低 O_2虽可延缓果皮叶绿素的降解而有较好的保绿效果,但果心却发生褐变溃烂。

High CO_2 and low O_2 could induce browning of‘Yali’pears under ditch storage tem- perature.Before browning,endogenous ethylene concentration increased rapidly,and so did the electric conductivity in the same time.In the period of browning,the activity of polyphenol oxidases increased.High CO_2 and low O_2 treatment could delay the decreasing of chlorophyll contents in pericarp,but induce physiological disorders of the cores.