本试验采用N O2对香蕉进行采后保鲜处理。将香蕉放在温度为20℃的folw-through系统中贮藏;N O2的处理浓度分别为20%、40%、60%和80%,分别设计N O2、N O2+8%～20%O2两种处理方式;处理时间分别为2,3,5和10天。根据果实的乙烯合成、呼吸作用引起的色泽、酸度和硬度的变化,表明N O2 In this experiment, N O2 was used to preserve banana after harvesting. The banana was stored in a folw-through system at a temperature of 20 ° C. The N 2 O concentrations were 20%, 40%, 60% and 80%, respectively, and N 2 O and N 2 O + 8% ~ 20% Treatment methods; treatment time were 2, 3, 5 and 10 days. According to the fruit of ethylene synthesis, respiration caused by color, acidity and hardness changes, indicating that N O2