【摘要】 为延长秋月梨果实的贮藏期和货架期，探究贮藏期间秋月梨果实质地和生理品质的变化。研究了高渗CO₂保鲜袋结合1-MCP处理对秋月梨0℃低温冷藏及冷藏后20℃货架期果实呼吸强度、穿刺质地（破裂力、破裂能、破裂位移、屈服力、屈服能和屈服位移）、TPA质地（内聚性、弹性、胶黏性、咀嚼性）、可溶性固形物含量、可滴定酸含量、果肉硬度、果柄保鲜指数的影响。结果表明：与高渗CO₂保鲜袋单一处理秋月梨相比，高渗CO₂保鲜袋+1-MCP复合处理能显著抑制自发气调包装袋内CO₂的累积，贮藏期间保鲜袋内CO₂体积分数在2.3%～2.7%波动；与CK相比，高渗CO₂保鲜袋单一处理和高渗CO₂保鲜袋+1-MCP复合处理均能明显降低果实呼吸峰值，高渗CO₂保鲜袋+1-MCP复合处理延迟呼吸高峰出现时间以及降低秋月梨呼吸峰值的效果优于高渗CO₂保鲜袋单一处理；高渗CO₂保鲜袋+1-MCP复合处理还能有效延缓秋月梨果实穿刺质地和TPA质地的下降，低温贮藏180 d后货架7 d时，能使果实保持14.54 N的破裂力、14.35 N·mm的破裂能、1.51 mm的破裂位移、15.19 N的屈服力、14.19 N·mm的屈服能、1.54 mm的屈服位移、0.30的内聚性、1.96 mm的弹性、18.23 N的胶黏性、29.83 m J的咀嚼性、4.43 kg/cm²的硬度及52.38的果柄保鲜指数，从而使果实保持较好的口感和商品性。与高渗CO₂保鲜袋单一处理相比，高渗CO₂保鲜袋+1-MCP复合处理对秋月梨长期贮藏的保鲜效果更佳。更多还原

【Abstract】 In order to prolong the storage period and shelf life of’Akizuki’pear,and explore the changes of texture and physiological quality of’Akizuki’pear during storage.The effects of hyperosmotic CO₂ storage bag combined with 1-MCP treatment on the fruit respiration intensity,puncture texture （rupture force,rupture energy,rupture displacement,yield force,yield energy and yield displacement）,TPA texture （cohesion,elasticity,adhesivity,chewability）,soluble solid content,titratable acid content,fruit flesh hardness,and stem preservation index of’Akizuki’pear after cold storage at 0℃and 20℃shelf life were investigated.The results showed that compared with’Akizuki’pear treated by hyperosmotic CO₂ storage bag alone,hyperosmotic CO₂ storage bag combined 1-MCP treatment could significantly inhibit the accumulation of CO₂ in bag,and the volume fraction of CO₂ in the storage bag fluctuated within 2.3%～2.7% during storage.Both hyperosmotic CO₂ storage bag treatment and hyperosmotic CO₂ storage bag combined 1-MCP treatment could significantly reduce the peak respiratory value of fruit.Hyperosmotic CO₂ storage bag combined 1-MCP treatment delayed the peak respiratory time and reduced the peak respiratory value of’Akizuki’pear than hyperosmotic CO₂ storage bag alone.The combined treatment of hyperosmotic CO₂ storage bag and 1-MCP can also effectively delay the decline of puncture texture and TPA texture of’Akizuki’pear fruit.After storage for 180 days and shelf for 7 days,can hold fruit rupture force of 14.54 N,rupture energy of 14.35 N·mm,rupture displacement of 1.51 mm,yield force of 15.19 N,yield energy of 14.19 N·mm,yield displacement of 1.54 mm,cohesion of 0.30,elasticity of 1.96 mm,adhesivity of 18.23 N,chewability of 29.83 m J,hardness of 4.43 kg/cm²,and a stem preservation index of 52.38.Compared with hyperosmotic CO₂ storage bag alone,hyperosmotic CO₂ storage bag combined 1-MCP treatment has better preservation effect on’Akizuki’pear in long-term storage.更多还原