不同温度和气体成分对红富士苹果贮藏生理和品质的影响

Effects of Temperature and Gas Composition on Postharvest Physiology and Storage Quality of Red Fuji Apple

以红富士苹果为试材,研究温度、气体对富士苹果果肉贮藏效果的影响。结果表明,适宜的低温条件可明显地抑制红富士苹果呼吸及乙烯释放速率,减缓果实组织相对电导率的上升,贮藏8个月仍能保持良好的品质;红富士苹果冰温气调贮藏适宜气体成分为CO2〈2%和1%~3%O2,红富士苹果0℃气调贮藏适宜气体成分为0~2%CO2和3%O2。

In this paper,the effect of temperature and gas composition on postharvest physiology and storage quality of red fuji apple are studied.The results show that the appropriate temperature and gas composition treatment significantly inhibit the ethylene production of red fuji apple,slow down the relative conductivity raise of the organization,and keep fresh for 8 months.The combination of 0~2% CO2 with 1%~3% O2 is recommended ice-temperature CA storage conditions for red fuji apple,0~2% CO2 with 3% O2 is recommended 0 ℃ CA storage conditions.