Effects of Temperature and Atmosphere Component on.pdfVIP

Acta Botanica Sinica 植 物 学 报 2004, 46 (8): 928-934 Effects of Temperature and Atmosphere Component on Quality of Stored Jujube Fruit * LIN Li, TIAN Shi-Ping , WAN Ya-Kun, XU Yong, YAO Hong-Jie (Key Laboratory of Photosynthesis and Environmental Molecular Physiology, Institute of Botany, The Chinese Academy of Sciences, Beijing 100093, China) Abstract: Juj ube (Ziziphus j uj uba Mill. cv Dongzao) fruit was stored under controlled atmospheres (CA) of 5% O plus 0% CO , 10% O plus 0% CO , or dynamic CA (70% O +0% CO for 7 d, followed by 2 2 2 2 2 2 transferring to 5% O ) at -1 °C, or in air at 25 °C and -1 °C, respectively, and then determined disease 2 incidence, contents of pigment, total soluble solids, titratable acidity, ethanol and ethyl acetate in storage periods. The results indicated that the contents of ethanol, ethyl acetate and the degradation of anthocyanin, and chlorophyll were significantly lower in the fruit stored in CA at -1 °C than those in air at -1 °C. Short term high O (70%) treatment was the most effective in maintaining peel color, anthocyanin and chlorophyll 2 contents and preventing peel browning compared to other treatments. Ethanol content was significantly low in the fruits stored in CA with 10% O plus 0% CO while storage of CA (5% O plus 0% CO ) 2 2