Studies On The Aproppriate Harvest Time And CA Storage Parameters Of ’Hanfu’ Apple

The effect of different harvesting time, CA storage and1-MCP application on the sensibility toCO₂and storage characteristics of ‘Hanfu’ apple has been studied. Further theoretical and practical basisfor the storage and fresh-keeping techniques of ‘Hanfu’ apples are to be provided.The main results are showed as follow:1, In the western part of Liaoning Province, the suitable harvest time of ‘Hanfu’ apple is fromOctober10to20（specific time varies according to the current climate conditions）, the physiologicalvalue standards are as follows: the fruit growth period is about165to170days, fruit hardness>6.20kg/cm2, soluble solids content>12.2%, starch dyeing occupied half of the fruit.2, The ‘Hanfu’ apples which were harvested in different time are divided into two groups，theywere placed in high concentration CO₂environment（1-50%CO₂,10%O₂,40%N2;2-20%CO₂,10%O₂,70N2）, after storing for7days and14days respectively, detecting the physiological andbiochemical index,the research results showed that the later fruits harvested,the more sensitive to CO₂,besides the core browning and flesh browning are easily to appear. At the same time, two groups of highCO₂processing fruit are both lost their original flavor, and with strong flavor of ethanol, they lost theiredible value.3. The results of different1-MCP concentrations on ‘Hanfu’ apple showed that1-MCP treatmentsignificantly delay ‘Hanfu’ apple ripening and senescence, preventing the decline of fruit firmness,titratable acid and soluble solids content, meanwhile，keeping the fruit in good quality.1.0uL/L1-MCPtreatment had a better effect than0.5uL/L.4, At the temperature of0℃, the fruits were placed in different air contents combination （1%,3%,5%O₂and1%,3%,5%CO₂）,after30and60days storage, the nine treatments with varying degrees offlesh browning. The research results showed that certain high concentration of CO₂can keep fruitshardness. But when the concentration of O₂is constant, with the increase of CO₂concentration,browning rate increases; when the concentration of CO₂is constant, with the increase of O₂concentration, browning rate decreases; lower O₂and higher CO₂combination lead to the highestbrowning rate. Through two years of controlled atmosphere experiment, we found that ‘Hanfu’ apple ispretty resistant to CO₂.