In order to explore the suitable atomospheric composition for plum fruit storage, we studied the effects of different gas compositions( 6.0% O2+5.0% CO2,6.0% O2 + 1.0% CO2,10.0% O2+5.0% CO2 and 10. 0% O2 +1. 0%CO2) on postharvest quality (firmness,total sugar,titratable acid and rot index) ,an-tioxidant enzymes (superoxide dismutase, peroxidase and catalase) and malonaldehyde content of Friar plum fruit in low temperature and shelf life. The results indicated that the rot index of cold-stored fruit was kept below 8% ,and fruit firmness could still reduce at shelf life during 0~45 days of storage. However,the rot index of cold-stored fruit was up to 38% ,and the fruit could not soften at 75 days of storage. Controlled atmosphere treatments could slow down the decrease of firmness of fruit stored in low temperature,reduce the rot index and keep the ability of ripening of fruit in shelf life. However,the effect of 6. 0% O2 + l. 0% CO2 treatment on rot index was not significant. In addition,controlled atmosphere treatments could increase the activities of SOD,POD and CAT of plum fruit stored in low temperature,inhibit the increase of SOD, POD and CAT activities in shelf life and reduce MDA content of fruit in low temperature and shelf life. Thecontrolled atmosphere treatment with 6. 0% O2 +5. 0% CO2 was optimum for the storage of Friar plum, with the storage life lasting for 75 days. This showed that general cold storage (0~l. 5°C ) could satisfy the needs of short-term storage (<45 d) of Friar plum fruit,while the suitable controlled atmosphere storage could prolong their storage time about 30 days.%为了探索适宜‘黑宝石'李贮藏的气体参数,研究了不同气体成分(6.0% O2+5.0%CO2、6.0%O2+1.0%CO2、10.0% O2+5.0% CO2和10.0% O2+1.0% CO2)处理对贮藏及货架期‘黑宝石,李采后品质(硬度、总糖、可滴定酸和腐烂指数)、抗氧化酶( SOD、POD和CAT)活性及MDA含量的影响.结果显示:(1)在贮藏0～45 d期间,冷藏对照果实的腐烂指数在8%以下,其货架果实的硬度仍可下降；贮藏至75 d时,冷藏对照果实的腐烂指数达38%,而且其果实失去了软化能力.(2)气调处理可减缓低温贮藏李果实硬度的下降,降低果实的腐烂指数,维持货架果实的后熟能力,但6.0% O2+1.0% CO2处理对果实腐烂指数的影响不显著.(3)气调处理可提高低温贮藏李果实的SOD、POD和CAT活性,抑制这3种酶在货架模拟过程中的升高,且可降低低温贮藏及货架期果实的MDA含量.(4)气调贮藏中以6.0%O2+5.0%CO2处理的效果最佳,果实的贮藏期可达75 d.研究说明,常规冷藏(0～1.5℃)可满足‘黑宝石'李果实采后短期贮藏(＜45 d)的需要,而适宜的气调贮藏可使其贮藏期限延长30 d左右.
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