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Changes in sugars and organic acids in cherimoya (Annona cherimola Mill.) fruit under controlled-atmosphere storage

机译：大气控制贮藏条件下毛叶番荔枝果实中糖和有机酸的变化

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摘要

Cherimoya fruits were stored in air and controlled-atmosphere conditions of 3% O2 in combination with 0% CO2, 3% CO2, and 6% CO2 at 9°C to study their effects on respiration, ethylene production, flesh firmness, and sucrose, glucose, fructose, malic acid, citric acid, and fumaric acid contents. The largest diminutions in respiration, sugars, and acids were caused by low O2, those in ethylene and softening being caused by high CO2. The combinations of high CO2/low O2 had an additive reducing effect on ethylene, softening, and malic acid and did not significantly affect sugars and citric acid. Both high-CO2 atmospheres delayed the soft stage (about 18 N) by 5 and 14 days beyond 3% O2 + 0% CO2 and air storage, respectively. This allowed sufficient accumulation of sugars and acids to reach an acceptable quality. Thus, 3% O2 +3 % CO2 and 3% O2 + 6% CO2 atmospheres would extend the storage life of cherimoya at 9°C by 2 weeks over that of fruits under air storage. © 1994 American Chemical Society.
机译：毛叶番荔枝果实在9°C下于3％O2与0％CO2、3％CO2和6％CO2的空气和受控大气条件下储存，以研究其对呼吸作用，乙烯产量，果肉硬度和蔗糖的影响，葡萄糖，果糖，苹果酸，柠檬酸和富马酸的含量。呼吸，糖和酸的最大减少是由低氧引起的，而乙烯和软化中的减少是由高二氧化碳引起的。高CO2 /低O2的组合对乙烯，软化和苹果酸具有加性降低作用，并且对糖和柠檬酸没有显着影响。两种高CO2气氛分别将软化阶段（约18 N）延迟了3天和2天，分别超过3％O2 + 0％CO2和空气存储。这使得糖和酸的充分积累达到可接受的质量。因此，在空气中3％O2 + 3％CO2和3％O2 + 6％CO2气氛下，毛叶番荔枝在9°C的贮藏寿命比水果贮藏期延长了2周。 ©1994美国化学学会。

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    Alique Rafael; Oliveira G.S.;

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  • 年度 2013
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