| Popis: |
'Franch' plums were used as experimental material to elucidate the effects of short-term treatment with high concentration of carbon dioxide (CO2) on post-harvest storage quality and antioxidant metabolism. The fruits were treated with 45%, 60%, and 75% CO2 for 3 hours, and then stored at 1.0±0.5 ℃ for 49 days. The firmness, color, soluble solids content, titratable acid content, and indicators related to antioxidant metabolism of the plums were measured during cold storage. The results showed that short-term treatment with high concentration CO2 can effectively maintain the firmness, color, soluble solids, and titratable acid content of plums, among which 60% CO2 treatment showed the best effects in maintaining fruit quality. At the end of storage, the activities of superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), glutathione reductase (GR), and ascorbate peroxidase (APX) in the 60% CO2 treatment group were 5.71%, 59.95%, 27.40%, 29.18%, and 45.00% (P |
