高CO210℃气调对树上干杏采后软化的影响

摘要

为明确高CO210℃气调对树上干杏采后软化的影响,测定10℃、3%O2贮藏期间3%、10%、20%、50%CO2处理下的品质变化.结果表明:3%、10%、20%、50%CO2处理均有一定效应,贮藏前期10%、20%CO2能有效延缓果实软化,利于保持鲜果品质.贮藏中后期,3%CO2处理保持了较高的硬度水平,适于长期贮藏.50%CO2气调PG(多聚半乳糖醛酸酶)活性最低,有效抑制了原果胶向水溶性果胶的转化,但软化程度仍最严重,且出现异味,表现出CO2气体伤害.%Aim to realize the effects of high CO2 treatments at 10 ℃ on postharvest softening, 'Shushanggan' apricots treated with 3%O2 and stored at 10℃were chosen as test material. Quality changes with 3%, 10%, 20%and 50%CO2 were measured. The results indicated that all these treatments had a certain effect. Treat-ments with 10%and 20%CO2 could delay the fruit softening effectively and were conducive to maintain the fruit quality in the early stage of the storage. Treatment with 3%CO 2 maintained a high level of firmness in the middle and later stage and suitable for long-term storage. Treatment with 50%CO 2 kept the lowest PG activity and effectively restrained the transfer of the original pectin to water soluble pectin. But the softening degree were also the worst and showed the harmful influence.