表皮灼伤是一种最重要的影响苹果、梨等仁果类水果品质的贮藏性冷害。果实在低温下经过较长时间贮藏后就会发生冷害,缩短了贮藏时间,影响贮藏品质。表面灼伤最典型的症状就是水果表皮上出现褐斑。随着灼伤加剧,褐斑颜色加深,面积增大。表面灼伤是由存在于苹果和梨果皮上的化合物(a-farnaseno)的氧化而造成的。尽管这种褐斑并不影响果肉、风味和质地,但降低了产品的 Epidermal burn is one of the most important storage chilling injury affecting fruit quality of apple, pear and other pome fruits. Chilling injury occurs after the fruit is stored at a low temperature for a long time, which shortens the storage time and affects the storage quality. The most typical symptom of burns on the surface is brown spots on the skin of the fruit. As the burn intensifies, brown spots deepen color, area increases. Burns on the surface are caused by the oxidation of a-farnaseno, which is found on the skin of apples and pears. Although this brown spot does not affect the flesh, flavor and texture, it reduces the product’s