金红苹果气调贮藏效应及对营养成分的影响

RESULTS AND EFFECTS OF CA STORAGE ON THE NUTRITIVE COMPOSITION OF JINHONG APPLES

对金红苹果采用塑料袋小包装及塑料大帐气调贮藏的效应和贮后果实营养成分变化进行了研究.结果表明:金红苹果气凋贮藏后.小袋包装处理的商品率达98%,大帐人工降 O_2处理与自然降 O_2处理分别为89%和87%.对照为54.21%;果实硬度各处理间差异明显,小袋包装为17.5 lb/cm^2,大帐气调贮藏为14—16 lb/cm^2,对照12 lb/cm^2;营养成分含量各处理间差异很大,含酸量的变化以小袋贮藏降低最少;维生素 C 含量亦是小袋处理最高达5.048mg/100g.各种处理比较,以小袋包装贮藏效果最佳,其次是大帐人工降 O_2和自然降 O_2处理.

Stored Jinhong apples by using the method of control atmosphere storage,small plastic bags and big plastic tent were used in this experiment.Theresults are as frollows:after storing for 117 days,the good fruit rate wasover 98% in the treatment of using small plastic bags(treatment 1),89%and 87% were for the treatment using big plastic tent through decreasing O_2artificially(treatment 2-1)and the treatment using big plastic tent throughdecreasing O_2 naturally(treatment 2-2),but it was 54.21% in the contrasttreatment.The hardness of fruit after storing were 17.51b/cm^2,14—16 lb/cm^2,12 lb/cm^2 respectively.The nutritive composition was obviously different anlong treatments.Asto the changes of acid,the decrease in acid content was 0.2% in the treatment1,0.26% in the treatment 2-1 and 0.27% in the treatment 2-2,0.36% in thecontrast treatment.As to Vc content,after storing,the highest was in thetreatment(5.048mg/100g),but it's only 2.078mg/100g in the contrast treatment.As above mentioned the treatment 1 was better than the others.