Physiological responses of kuerle fragrant pear fruit to different atmospheres in storage

摘要

Kuerle fragrant pear (Pyrus serotina Reld) were stored in different controlled atmospheres (4-6 % O2 plus 2-4 % CO2) and air control at -1~0 °C to determine the effects of different O2 and CO2 atmospheres on physiology, quality and decay during storage. The results indicated that CA-I inhibited polyphenol oxidase (PPO) activity, reduced total phenol content, prevented peel browning and decreased fruit decay in comparison with CA-II and air control at -1~0 °C, and more effectively reduced ethanol production in the flesh and maintained peel green color and extended storage life of Kuerle fragrant pear by comparison with CA- II treatment and air control at -1~0 °C treatment.