不同体积分数CO2充气包装对冷藏红富士苹果保鲜效果的影响

为了研究冷藏条件下，不同体积分数CO2充气包装对采后红富士苹果贮藏品质及货架期品质的影响，探索CO2伤害阈值，以红富士苹果为试材，采用不同体积分数CO2（2%、5%、8%）充气包装，以充入空气作为对照（空气中CO2体积分数为0.03%，忽略记为0%），在（0±0.5） ℃贮藏，分析其贮藏品质、常温条件下放置10 d的货架品质、袋内气体体积分数、CO2伤害发生率等指标的变化。结果表明，不同处理达到平衡时袋内CO2含量差异很大，其中8% CO2充气包装平衡时袋内CO2体积分数可达到6.7%，显著高于2% CO2充气包装和对照；不同体积分数CO2充气包装出现CO2伤害的时间及CO2伤害率不同，其中对照和2%充气包装出现CO2伤害时间为最晚，伤害率最低；与其他处理相比，2% CO2充气包装能够降低贮藏过程中呼吸强度，维持较高的果实硬度、可溶性固形物含量和可滴定酸含量，且能较好地保持果实货架期品质，延缓质量损失。因此，在50 μm聚氯乙烯充气包装条件下，与对照相比，2% CO2充气包装效果最好，5%和8% CO2充气包装加重CO2伤害发生，降低了苹果保鲜效果。

Effect of Inflatable Packaging at Different CO2 Concentrations on the Postharvest Quality of Red Fuji Apple

This study aimed to investigate the effect of inflatable packaging at different CO2 concentrations on the
postharvest quality and shelf-life quality of Red Fuji apple fruit and to explore the concentration threshold for CO2 injury
in apples. The apples were packaged in atmospheres containing CO2 at different concentrations (2%, 5%, and 8%) or in the
normal atmosphere (which contains 0.03% CO2, approximately considered as zero) as control and then stored in PVC bags at
low temperature (0 ± 0.5) ℃. The postharvest quality, shelf-life quality at normal temperature at ten days after cold storage
and CO2 injury incidence of apples as well as gas concentrations changes in PVC bags were studied. The results showed
that during low temperature storage, the equilibrium concentration of CO2 in bags significantly differed among different
treatments. The 8% CO2 group reached an equilibrium concentration of 6.7%, significantly higher than that of the 2% CO2
group and the control. The time of occurrence of CO2 injury and the incidence of injury varied with the initial concentration
of CO2. The CO2 injury occurred later in the control and 2% CO2 groups than in other groups, and the incidence of injury was
also lower. Compared with other treatments, 2% CO2 could reduce the respiration rate, maintain higher fruit firmness, SSC
and TA, preserve the shelf-life quality, and inhibit the mass loss. Thus, 2% CO2 is the best concentration for inflatable packaging of
apples, whereas 5% and 8% CO2 can aggravate CO2 injury, consequently having a negative effect on apple quality.