采后照光处理对富士苹果增色及贮藏的影响

Effect of Postharvest Illumination on Enhancing the Fruit Red Color and Storage Life of Fuji Apples

采后人工照光使富士苹果增色的试验结果表明：白色荧光灯照射后果实花青素形成量最多；８℃和 ２０℃下果实花青素形成最快，２℃下最慢，但形成量最多；８０ Ｗ照射果实花青素形成量大于４０ Ｗ照射；２℃和 ８℃下采用白色荧光灯分别照射 １２０、１９２ｈ，可使果实照光面 １００％着色。对果实随后的低温贮藏无显著不良影响。

Results of the study on the red-enhancing effect of postharvest illumination of Fuji apples indicated that the anthocyanin development was most intense in those fruits illuminated by white fluorescent light, and most rapid at 8℃ and 20℃ but most intense at 2℃ though the induction of anthocyanin was the slowest.The content of anthocyanin developed in fruits illuminated with the light-intensity at 80 W was higher than that in fruits illuminated with light-intensity at 40 W. Fruits, illuminated at 8℃ and 2℃ for 120 h and 192 h respectively, showed a 100% red coverage on the side exposed to light and had no difference in fruit quality from those unilluminated fruits when then being stored at O℃ for 120 d.