CAJ | 학술논문

本文以红富士苹果为试材，研究苹果在塑料薄膜贮藏（MA贮藏）、机械冷藏、气调贮藏（CA贮藏）及1-MCP处理+气调库贮藏等不同贮藏条件下品质变化。结果表明：红富士苹果在不同贮藏方式下，随贮藏时间的延长，苹果果实硬度变化趋势均是下降，且下降的速度为MA ﹥﹥贮藏机械冷藏 CA贮藏﹥（1-MCP处理+CA贮藏）；果实的可溶性固形物随贮藏时间的延长，变化趋势是先增大后降低；果实的腐烂率和失重率随贮藏时间的延长，腐烂率与失重率均增大。
본문이홍부사평과위시재，연구평과재소료박막저장（MA저장）、궤계랭장、기조저장（CA저장）급1-MCP처리+기조고저장등불동저장조건하품질변화。결과표명：홍부사평과재불동저장방식하，수저장시간적연장，평과과실경도변화추세균시하강，차하강적속도위MA ﹥﹥저장궤계랭장 CA저장﹥（1-MCP처리+CA저장）；과실적가용성고형물수저장시간적연장，변화추세시선증대후강저；과실적부란솔화실중솔수저장시간적연장，부란솔여실중솔균증대。
This paper takes Fuji Apple as the test material to research the quality change of the apples under the different storage conditions of plastic membrane atmosphere storage (MA storage), mechanical refrigerated storage, controlled atmosphere storage (CA storage)and 1-MCP treatment + controlled atmosphere storage. The result shows that in the different storage modes, the fruit hardness of Fuji Apple declines with the extension of storage time. The sequence of decline velocity from largest to smallest is MA storage, mechanical refrigerated storage, CA storage, (1-MCP treatment + CA storage).With the extension of storage time, the change trend soluble solid of the apple is increased before reduced. With the extension of storage time, both the rotting rate and weight loss ratio are increased.