Study On Effection Of Temperature And Gas On Flesh Browning Of'Fuji'Apples

Experiments were preformed using Fuij' apples to study on effection mechanism of temperature and gas on flesh browning. The influence of composed temperature and gas. such as 0℃, carbon dioxide high 4 percent; 0℃, carbon dioxide low 4 percent: 4℃. carbon dioxide high 4 percent and 4℃, carbon dioxide low 4 percent, on flesh browning was presented systemically with only 0℃ and 4℃ storage as matching test. The direct reason was determined and effect mechanism on flesh browning was discussed. All results would be theoretical basis and technology reference for commercial storage of 'Fuji' apple.Study proved that too high carbon dioxide (C0₂>4%) was the immediately reason on flesh browning when 'Fuji' apples was storage, and observed low temperature (0℃) was easied to flesh browning as a little too high temperature (4℃) compared, With the prolonging of storage time, flesh browning symptoms became more serious. But after flesh browning, total solution solid and firmness of flesh was almost different with not flesh browning.Flesh browning apples relative electrical conductivity and contents of MDA were increased; activities of SOD ascend rapidly ahead and descend rapidly later; but flesh browning caused activities of POD and CAT below steeply.The mechanism of carbon dioxide was that too high carbon dioxide (C0₂>4%) concentration made respiration metabolism disorder, produced too high alcohol or harm thing, lead the decrease of flesh browning thing, further promoted the membrane lipid peroxidation, increased cell membrane permeability and induced metabolism disorder, made membrane system destniction and disintegration, and aroused activities of PPO, made PPO and phenolic content contact to cause flesh browning.