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.