摘要
比较研究了在0℃条件下不同气体成分对黄金梨果实品质及果心果肉褐变的影响。试验结果表明,CO2浓度的变化较O2浓度的变化影响显著。较高CO2浓度(5%)条件下,虽能保持果实硬度,但使内源乙烯释放量升高、细胞膜透性增大,果心褐变程度加重。适宜的气体成分组合为O2浓度5%左右,CO2浓度<1%,在此条件下黄金梨可贮藏保鲜5～6个月。
Compare the studies of different gases at 0 ℃ on quality and browning of core and sarcoarp of yellow pear were carried out. The results showed that, the effective of CO2 concentration is more significant than O2 concentration. Under higher CO2 concentration (5%) conditions, the fruit firmness could be maintained, but the internal ethylene release was increased, permeability of cell membranes and the browning of fruit core were increased too. Appropriate combination of gases is about 25% O2 and concentration...
出处
《保鲜与加工》
CAS
2009年第1期5-9,共5页
Storage and Process
基金
国家"十一五"科技支撑计划项目(2006BAD22B06)
山西省回国留学人员资助项目(2006-88)
关键词
黄金梨
气调贮藏
褐变
生理变化
yellow pear
CA storage
browning
physiological changes
