期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：10
期号：10
页码：726-734
DOI：10.19026/ajfst.10.2253
出版社：MAXWELL Science Publication
摘要：The aim of this study was to compare the physiological and physicochemical characteristics of Laiyang pears after 40 days of storage at 3±1°C under both MV and CA storage systems. During the storage period, physiological and physicochemical characteristics of the fruits were evaluated at an interval of 8 days. The results showed that respiratory intensity, ethylene production, relative conductivity and malondialdehyde were decreased in fruits stored under MV storage systems. It could also inhibit the reduction of fruit weight loss, firmness, total soluble solids and titratable acidity. Compared to CA storage systems, MV storage systems have better ability to prolong the shelf life and to maintain the fruit quality of Laiyang pears.
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