【摘要】 对贮藏环境中不同CO2和O2成分对凯特杏冷藏(0℃,5周)及货架(20℃,3 d)后果实贮藏品质及色泽的影响进行了研究。结果表明,与冷藏对照相比,适宜的气调贮藏参数可延缓果肉的软化及果实色泽的转黄;减缓了可滴定酸含量的下降;抑制多酚氧化酶活性的增加及减少酚类物质的氧化,减轻果肉的褐变。货架后,果实可正常软化、转黄,并保持了一定的风味。5%O2,10%CO2的气体参数适宜凯特杏5周的冷藏,1%~3%的低氧对果实造成了伤害。更多还原

【Abstract】 The storage quality and fruit color of ’Katy’ apricot at 0 ℃ for 5 weeks and subsequent shelf-life at 20 ℃ for 3 d under controlled atmosphere(CA)storage was investigated.The results showed that CA treatments significantly slowed down the fruit ripening and softening,kept preferable firmness,delayed the loss of contents of titratable,improved the apricot fruit color brightness,also inhibited the fruit turing yellow process,inhibited the polyphenol oxidase activity and decreased the oxidation of phenolic substances and reduced flesh browning and maintained post-storage fruit quality compared with the fruit stored at 0 ℃.After the shelf-life at 20 ℃ for 3 d,fruit could normally soften and turn yellow,and maintain shelf-quality.The combination of 10% CO2 with 5% O2 was recommended CA storage conditions for ’Katy’ apricot,1%-3% O2 caused damage to the fruit.更多还原