黄金梨气调贮藏中CO_2对果实组织褐变及品质的影响

Effects of Different CO_2 Volumefraction on Fruit Browning and Quality of 'Whangkeumbae' during Controlled Atmosphere Storage

研究了O2体积分数为3%,CO2体积分数分别为0、0.5%、1.0%、2.0%、3.0%,温度为0℃,相对湿度为80%-85%条件下的气调贮藏对黄金梨贮藏后货架期间果实品质、采后生理以及组织褐变情况的影响。结果表明,与CK相比,5个气调处理对果实硬度下降均有一定的抑制效果,但体积分数为0的CO2气调处理能明显抑制果实呼吸强度,抑制果实的PG活性,贮藏180 d时,未发生果皮和果肉褐变（包括CK）,果实的硬度和风味保持较好,0.5%CO2气调处理发生轻微的果肉褐变,0~0.5%CO2和3%O2的组合是黄金梨适宜的气调贮藏条件。黄金梨对CO2极为敏感,当CO2体积分数为1.0%时,果肉发生褐变;CO2体积分数为2.0%和3.0%时,果皮和果肉均发生褐变,同时3.0%CO2果心褐变较严重。结果还表明,PPO活性和乙醇含量是黄金梨果心褐变的2个重要影响因子。

With 3% O2 concentration,effects of different CO2 concentrations on fruit quality,post-harvest physiology and tissue browning of ＇Whangkeumbae＇ were investigated by using accurate CA match air equipments during shelf-life days.The results showed that different treatments of controlled atmosphere（CA） could delay declining of fruit firmness.Furthermore,under the treatment at CO2 concentration of zero,the fruit respiration rate and polygalacturonase（PG） activity were obviously inhibited by CA and there were no browning reaction on the pericarp and pulp with high firmness and good flavor of fruit after 180 days storage.Under 0.5% CO2 concentration treatment,there was light pulp browning.According to the experiment,3% O2 and CO2 concentration of 0~0.5% was optimal condition for CA storage of ＇Whangkeumbae＇.＇Whangkeumbae＇ pear is sensitive to CO2.When CO2 concentration was more than 1% the fruit browning were more serious with increasing of concentration of CO2.The results also indicated that PPO activity and the content of ethanol were important factors of browning reaction in ＇Whangkeumbae＇ pear.