【摘要】 研究了塞外红苹果在（-0.5±0.5）℃条件下，1-MCP小包缓释剂结合高渗CO₂保鲜袋（掩口和扎口）贮藏100 d后，在（20±0.5）℃货架条件下放置1、3、5、7 d的相关品质指标。结果表明：与相应对照相比，1-MCP+掩口和1-MCP+扎口2个处理均能显著抑制果实呼吸和乙烯释放，硬度、可溶性固形物含量、可滴定酸含量均保持较好，但1-MCP+扎口处理固酸比显著低于1-MCP+掩口处理，果皮褐变率显著高于1-MCP+掩口处理；CK+扎口包装果实乙烯释放速率和呼吸速率最高，硬度、可溶性固形物含量、可滴定酸含量最低，虽然固酸比相对较高，但已失去原有品质和特有风味，而且果皮褐变和裂果均最严重。综合分析认为，塞外红果实采用1-MCP小包缓释剂+0.02 mm高渗CO₂保鲜袋掩口包装处理，在（-0.5±0.5）℃条件下贮藏，既能较好地维持果实贮藏后货架期硬度、口感和风味，又能抑制裂果和果皮褐变，裂果率降低至8.5%，对照为82.6%；果皮褐变率降低至9.1%，对照为80.2%。更多还原

【Abstract】 The relevant quality indexes of ‘Saiwaihong’ apples were studied after being stored for 100 days at（-0.5±0.5）℃ with 1-MCP small packet slow-release agent combined with hyperosmotic CO₂ storage bags（covering the mouth and tying the mouth）, and then placed at（20±0.5）℃ shelf conditions for 1 days, 3 days, 5 days, and 7 days. The results showed that compared with the corresponding control, both the 1-MCP+covering the mouth and1-MCP+tying the mouth treatments could significantly inhibit fruit respiration and ethylene release, and the fruit firmness, soluble solid content, and titratable acid content were maintained well. However, the solid-acid ratio of the1-MCP+tying the mouth treatment was significantly lower than that of the 1-MCP+covering the mouth treatment, and the peel browning rate was significantly higher than that of the 1-MCP+covering the mouth treatment. The ethylene release rate and respiration rate of the CK+tying the mouth packaged fruits were the highest, while the fruit firmness,soluble solid content, and titratable acid content were the lowest. Although the solid-acid ratio was relatively high,the original quality and unique flavor had been lost, and the peel browning and fruit cracking were the most serious.Through comprehensive analysis, it was considered that the ‘Saiwaihong’ fruits treated with 1-MCP small packet slow-release agent+0.02 mm hyperosmotic CO₂ storage bag covering the mouth and stored at（-0.5±0.5）℃ could not only better maintain the fruit firmness, taste, and flavor during the shelf life after storage, but also inhibit fruit cracking and browning. The fruit cracking rate was reduced to 8.5%, with the control being 82.6%; the browning rate was reduced to 9.1%, with the control being 80.2%.更多还原