现代食品科技2025，Vol.41Issue(8)：140-147,8.DOI:10.13982/j.mfst.1673-9078.2025.8.0728
不同浓度CO2气调贮藏条件下西梅果实品质和生理的变化
Changes in the Fruit Quality and Physiology of Plum Fruit Under Controlled Atmosphere Storage with Different CO2 Concentrations
摘要
Abstract
In this study,the"France"variety was used as the experimental material,which was stored in an environment with O2 concentration in the range of 2%～3%and CO2 concentration ranging in 0%～3%,3%～6%and 6%～9%,respectively,to study the storages'effects on fruit firmness,soluble solids content,titratable acid content,ascorbic acid content,weight loss rate,peel color change,respiratory intensity,and cell membrane permeability.The CO2 concentration suitable for plum fruit controlled atmosphere was screened to provide a reference for the research and development of plum fruit storage and preservation technology.The results showed that compared with the control(CK),the controlled atmosphere treatment inhibited to a certain extent the decreases of fruit firmness,titrable acid content and ascorbic acid content,delayed the darkening of fruit skin color and the increase of weight loss rate,reduced fruit respiration intensity,inhibited the increase of cell membrane permeability,and extended the shelf life.After 90 days of storage,the 6%～9%CO2 treatment group could maintain fruit firmness more effectively,which was 53.88%higher than that of the CK group;the mass fractions of soluble solid and titratable acid were 18.61%and 0.132%,respectively,which were 10.58%and 42.42%higher than that of the CK group,respectively;the weight loss rate was 2.32%lower than that of the CK group.In addition,the 6%～9%CO2 treatment group significantly reduced the respiration intensity and delayed the color darkening of plum fruit.Therefore,controlled atmosphere storage could maintain plum fruit quality and prolong storage period,and the CO2 concentration suitable for prune storage was 6%～9%.The research results provide a scientific basis for the research and development of storage and preservation technology for plum fruit.关键词
西梅/CO2/气调贮藏/品质/贮藏期Key words
plum fruits/CO2/controlled atmosphere storage/quality/storage period引用本文复制引用
张路思,孙祥杰,宋尚健,李玮,赵宇,李学文..不同浓度CO2气调贮藏条件下西梅果实品质和生理的变化[J].现代食品科技,2025,41(8):140-147,8.基金项目
新疆维吾尔自治区重点研发计划项目(2022B02018) （2022B02018）
