|Table of Contents|

High CO2 Injury and Its Mechanism in Pear During Storage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年16期
Page:
185-187
Research Field:
Publishing date:

Info

Title:
High CO2 Injury and Its Mechanism in Pear During Storage
Author(s):
YIN Hang1; 2; CHEN Hu1; GUAN Jun-feng2
1.College of Bioscience and Bioengineering,Hebei University of Science and Technology,Shijiazhuang，Hebei 050018;
2.Institute of Genetics and Physiology,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang，Hebei 050051
Keywords:
pear; controlled atmosphere (CA); browning; CO2 injury
PACS:
S661.2
DOI:
-
Abstract:
Controlled atmosphere (CA) storage could maintain fruit quality and extended shelf life,but unsuited CA condition easily damaged to fruits,especially high CO2 might induce tissue browning in pear,and afterwards decreased flavor and quality of fruit.The mainly mechanism of injury symptoms,accumulation of CaCO3 in intracellular,cell membrane damage,phenols polyphenol oxidase catalyzed oxidation,important biochemical substances metabolic disorders in pear by high CO2 were reviewed in this paper.In order to provide reference for improving the storage quality of pear and prolong shelf life.

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Last Update: 2014-09-26