【摘要】 为探究贮藏前高浓度二氧化碳（Carbon dioxide, CO₂）胁迫对鲜切苹果贮藏品质的影响，以鲜切‘富士’苹果为试材，分别采用体积分数为3%、50%CO₂胁迫预处理，然后置于大气环境中贮藏，探究鲜切苹果感官、营养及安全特性的变化，并分析适度CO₂胁迫预处理对鲜切苹果香气的影响。结果表明：3%CO₂胁迫预处理提高了鲜切苹果膜结合态多酚氧化酶（Membrane-bound polyphenol oxidase,mPPO）活性，刺激了应激信号的传递，提高了胁迫抗逆性。3%CO₂胁迫15 min可提高鲜切苹果亮度，降低可溶态多酚氧化酶（Soluble polyphenol oxidase, sPPO）活性，有效抑制褐变，显著提高鲜切苹果总酚含量，降低鲜切苹果菌落总数、酵母菌、霉菌及大肠菌群数量，减少乙醇等不良风味物质的产生，增加醛类等有益风味物质的含量。综上所述，3%CO₂胁迫15 min预处理能延缓鲜切苹果褐变，维持较高的总酚含量，保护鲜切苹果的风味，可用于鲜切苹果加工前处理。更多还原

【Abstract】 To explore the effect of high carbon dioxide（CO₂） stress intensities before storage on the fresh-cut apples storage quality, fresh-cut ’Fuji’ apples were used as raw materials. Fresh-cut apples were pretreated respectively with the volume fraction of 3% and 50% CO₂ stress and subsequently stored in the atmospheric environment to investigate changes in the sensory, nutritional, and safety characteristics, and the effects of moderate CO₂ stress pretreatment on the aroma components of fresh-cut apples were analyzed. The results showed that 3% CO₂ stress pretreatment increased the activity of membrane-bound polyphenol oxidase（mPPO）, stimulated the transmission of stress signals, and improved the stress resistance. 3% CO₂ stress for 15 minutes could increase the brightness of fresh-cut apples, reduce the activity of soluble polyphenol oxidase（sPPO）, and effectively inhibit browning, and significantly increase the total phenol content of fresh-cut apples, reduce the total number of colonies and the number of yeasts, molds and coliforms of fresh-cut apples, and also reduce the production of undesirable flavor compounds such as ethanol, increase the content of beneficial flavor compounds such as aldehydes. In summary, 3% CO₂ stress pretreatment for 15 minutes can delay browning in fresh-cut apples, maintain high total phenol content, protect the flavor of fresh-cut apples, which can be used as the pretreatment for fresh-cut apples processing.更多还原