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

摘要：

　　Kuerle fragrant pear (Pyrus serotina Reid) were stored in different controlled atmospheres (4-6 % O2 plus 2-4 % CO2) and air control at-1~0 ℃ 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 ℃,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 ℃ treatment.

关键词： Kuerle fragrant pear Physiology properties CA Air Control Storage conditions

作者: GuoGang Chen Ying Jiang ZhengXing Chen

作者单位: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China Food college of Shihezi University, Xinjiang, 832003, China

会议类型: 国际会议

会议名称: the 2011 International Conference on Biotechnology, Chemical and Materials Engineering (2011生物,化学与材料工程国际会议(CBCME 2011))

会议地点: 昆明

会议语种:英文

页码: 875-878

在线出版日期: 2011-12-28（万方平台首次上网日期，不代表论文的发表时间）