不同气体配比对丰水梨采后贮藏效果的影响

Effects of Different Gas Compositions on Postharvest Storage of Hosui Pear Fruit

采用不同的气体配比(O2∶CO2)处理丰水梨,探讨(0±0.5)℃、相对湿度95%条件下贮藏140 d期间果实品质的变化规律。结果表明,丰水梨果实的可滴定酸含量及果实硬度在贮藏过程中呈逐渐下降的趋势,其中2%O2+1%CO2和5%O2+5%CO2两个处理的果实硬度和可滴定酸含量显著低于对照(20.9%O2+0.03%CO2)(P<0.05),5%O2+1%CO2、5%O2+3%CO2、10%O2+1%CO2和10%O2+3%CO2处理组高于对照;VC含量与可溶性固形物含量(SSC)的变化趋势均为先升后降,其中5%O2+1%CO2处理出现峰值最迟且峰值较高;各组丰水梨果实的失重率变化不明显。本试验中以5%O2+1%CO2处理的丰水梨果实贮藏品质最佳。

In this paper, （O2：CO2）, and the change Hosui pear fruits were chosen as the research materials and treated by different gas compositions regulation of fruit quality was investigated during 140 days storage under （0±0.5） ℃ and 95% relative humidity condition. The results showed that, during the storage, the fruit hardness and titratable acid content decreased gradually, the fruit hardness and titratable acid content of 2% O2＋1% CO2and 5% O2＋5% CO2 treatments were significantly lower than the control （20.9% 02＋0.03% CO2） （P〈0.05）, and the treatments of 5%O2＋1% CO2z, 5%O2＋3% CO2, 10% O2＋1% CO2 and 10% O2＋3% CO2 were higher than the control. Both VC content and soluble solids content（SSC） firstly increased and then decreased, and the treatment of 5% O2＋1% CO2 could better put off the appearance of peak and higher peak value. There were significant differences on the weight loss rates of Hosui pear fruits. In this experiment, the storage quality of Hosui pear fruits was the best in 5% O2＋1% CO2 treatment.