论文部分内容阅读
气调对比试验结果表明：气调贮藏可显著抑制富士苹果果实硬度的下降，减少内源乙烯含量，贮藏寿命达８ 个月，并可保持其品质；富士苹果果肉褐变的主要原因是ＣＯ２ 浓度的升高，降低Ｏ２ 浓度加剧富士苹果ＣＯ２ 伤害的程度；贮期过长、果实衰老也可导致富士苹果的果肉褐变；２ ％ ＣＯ２＋ ５ ％ Ｏ２ 是富士苹果气调贮藏的理想指标
The results of gas-phase contrast test showed that: the atmosphere storage can significantly reduce the hardness of Fuji apples, reduce the endogenous ethylene content, the shelf life of up to 8 months, and can maintain its quality; Fuji apple pulp browning is mainly due to CO2 concentration Increase the concentration of O2 and aggravate the degree of CO2 injury of Fuji apple. The storage period is too long, the senescence of fruit can also cause the browning of the flesh of Fuji apple; 2% CO2 + 5% O2 is the ideal indicator of the atmosphere storage of Fuji apple