Effects of Controlled Atmospheres with High-O_2 or High-CO_2 Concentrations on Postharvest Physiology and Storability of 'Napoleon' Sweet Cherry

摘要

Sweet cherries (Prunus avium L. cv. Napoleon) were stored in controlled atmospheres (CA) of high O_2 (70% O_2 + 0% CO_2) or high CO_2 (5% O_2 + 10% CO_2) , in modified atmosphere package (MAP, (13%-18%) O_2 + (2%-4%) CO_2) and in air (control) at 1℃ to investigate the effects of different O_2 and CO_2 concentrations on physiological properties, quality and Storability of the fruits during storage. The results indicated that compared with other treatments, CA with high O_2 concentration decreased fruit decay and ethanol content, but increased the accumulation of malondialdehyde (MDA) and stimulated browning. CA with high CO_2 concentration inhibited polyphenol oxidase (PPO) activity, reduced MDA content, maintained vitamin C content and firmness, decreased fruit decay and browning. Soluble solids contents (SSC) were not significantly affected by different atmosphere treatments. "Napoleon" fruits stored in 5% O_2 + 10% CO_2 for as long as 80 d were of good quality, but only 40, 20 and 30 d stored in MAP, 70% O_2 + 0% CO_2 and air, respectively .