【摘要】 本项系列技术既能深持果实新鲜状态,又能节约能源。主要是成功地改进了原有的贮藏场所,充分地利用了自然冷源,使建库投资比冷库（商业用0℃库）减少2/3以上,节约电能4/5以上。采用PVC袋包装,由果实自身呼吸减少贮藏环境内的O₂浓度和提高CO₂浓度。在贮藏初期库温控制在15-10℃时,CO₂控制在10-15%,O₂不低于2%。随着库温逐渐下降,CO₂和O₂浓度分别下降和上升到10%左右。贮藏元帅系苹果6个月,果肉硬度可保持在12Ib/cm²以上,损耗率为2-50%。总结提出了高温、高CO₂、高O₂和高C₂H₄贮藏技术,除少数对CO₂,敏感的品种之外,其它苹果亦可应用。更多还原

【Abstract】 It is a series of technique Keeping freshness of storage fruit and saving energy. The investment in building stores could be reduced over two third and electric energy could be saved over four fifths by reforming stores structure and using natural cool source. Concentration of O₂ and CO₂ inside sealed PVC package was reduced and increased through fruit respiration, respectively. During early storage, fruits were kept in 10-15% CO₂+2% O₂ at 10-15℃. As the storage temperature was gradually decreased, CO₂ and O₂ contents decreased and rose to about 10%, respectively. Flesh firmness was maintained over 12 Ib/cm² and rate of wastage was 2-5% after 6 months of storage."Four high level" storage techniques （i. e high temperature, high CO₂, high O₂ and high C₂H₄） was developed. This technique was suitable to other apple varieties except a few sensitive cultivars to high CO₂.更多还原