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“拿翁”大樱桃装塑膜袋入库,充以9％或15％的CO,经35天的冷藏,能较好地控制衰老褐变,其褐变率仅为4.5％和3.94％,好果率达到93.55％和91.75％。在有硅窗塑膜袋中充10％CO_2也能控制褐变,其褐变率为4.5％,好果率达94.6％。在冷藏的条件下,与对照相比,无论充CO或CO_2真菌病害都受到抑制。充CO或CO_2处理可以延缓大樱桃的可滴定酸和维生素C含量减少的速度,从而有利于保持良好的口味和营养成分。在MA冷藏的结果指出,大樱桃的褐变率与其多酚氧化酶的活性呈正相关。
The “Nang” cherry was put in plastic bags, filled with 9% or 15% of CO. After 35 days of cold storage, the aging browning could be controlled well. The rate of browning was only 4.5% and 3.94% Good fruit rate reached 93.55% and 91.75%. In silicon plastic film bags filled with 10% CO 2 can control browning, the browning rate of 4.5%, good fruit rate of 94.6%. Under cold storage conditions, both CO and CO 2 fungal diseases were inhibited compared to the control. Charged with CO or CO 2 treatment can delay the rate of decrease of titratable acidity and vitamin C content in cherries, which helps to maintain good taste and nutrients. The results of MA refrigeration indicate that the browning rate of cherry is positively correlated with its polyphenoloxidase activity.