Smock和Blanpied发现气调贮藏时降氧(从21%降到3%)花费时间超过14天就造成旭和科特兰苹果品质下降,而14天以内(1、7和14天)差异很小。他们还发现迅速降温比快速降氧更重要。 Sharples和Munoz发现把氧降到2%花费的时间从1周延迟到3周果实硬度便逐渐下降。但在7—10天以内仅对桔 Smock and Blanpied found that lowering the oxygen (down from 21% to 3%) at atmospheric storage resulted in lower Asahi and Cortland apple quality over 14 days, with less difference within 14 days (1, 7, and 14 days) . They also found that rapid cooling is more important than rapid hypoxia. Sharples and Munoz found that the time taken to reduce oxygen to 2% was delayed from one week to three weeks and the fruit firmness decreased. But in 7-10 days only orange