The effect of high CO_2 concentration on postharvest physiological changes of strawberry
GU Cai-qin, ZHU Dong-xue ( Fall Science Department, Guizhou University, Guiyang 550025, China; Hortculture Department, Guizhou University, Guiyang 550025, China)
The strawberry fruit was treated with 10% as or 20% CO2 and then stored under low temperature (5 ± 1℃) and normal temperature (20 ± １℃), respectively. The determinating results of un-rotted fruit rate and physiologial changes showed that high concentration of CO2 could keep strawberry fruit fresh for seven days under low temperature. The rate of un-rotted fruit was 80% - 90%. CO2 inhibited the producing rate of endogenous ethylene of fruit, reduced the content of abscisic acid, inhibited the activity of cellulase in fruit and retarded the decomposing of anthocyanidin.
【CateGory Index】： S668.4