PRELIMINARY STUDY ON TWO-DIMENSIONAL DYNAMIC CON-TROLLED ATMOSPHERE STORAGE OF APPLE FRUIT
Qi Shouchun, Wang Chunsheng, Li Zhiqiong (Institute of P omology, Academy Agricultural Science of Shanxi Province) Liu Yu, Hua Xuezeng, Fang Jianxiong (Shanghai Institute of Plant Physiology, Academia Sinica) Song Zhuangxing, Tian Yong, Li Xihong (Institute of Pomology, Chinese Academy of Agricultural Sciences) Li Zhensan, Lu Mosen, Wang Shushen (Institute of Pomology, Academy Agricultural Science of Shandong Province)
Apple fruit stored in different combinations of temperature and composition of gas mixture was studied. Treatments Ⅰ,Ⅱ, Ⅲ were all stored in low temperature (0℃)during the whole storage period (150-180days)and their gas conditions were: I, in air, O_2 21%, CO_20%; Ⅱ, O_2 3% and CO_2 3% or 2%; Ⅲ, O_2 3%, CO_2 12-15% in the first 30 days, decreased to 6-8% in the next 60 days and remained 6-8% in the rest 90 days. Treatment IV, V, VI were all stored in higher and varied temperatures as follows: 10-15℃ in the first 30 days, decreased to 0℃ in the next 60 days and remained 0℃ in the rest 90 days. Their gas conditions were: IV, the same as treatment I; V. the same as treatment Ⅱ; Ⅵ, the same as treatment Ⅲ. The qualities, physiological and biochemical changes were determined regularly. It was found that treatment Ⅵ with varied temperatures and gas compositions was very good to keep freshness, nearly the same as treatment Ⅱ, the CA storage. The flesh firmness of fruit of treatment Ⅵ was maintained more than 12 Ib/cm~2, the ethylene biosynthesis and hydrolysis of protopectin were also inhibited markedly. This kind of storage technique is suggested to be named as "Two-dimensional Dynamic Controlled Atmosphere Storage".