Effect of gases packaging on＂alcohol softening＂ and its relative physiological changes in stored dongzao jujube | 气体包装对冬枣“酒软”相关生理生化指标的影响

صينى. 研究纯CO2气体包装、纯O2包装和排气处理包装对初红冬枣果实“酒软”相关生理生化指标的影响，探讨乙醇积累与软化的相关性。结果表明，不同包装处理的初红冬枣采后低温贮藏过程中，果实硬度和淀粉含量呈下降趋势；丙酮酸含量前期上升后期下降；多聚半乳糖醛酸酶（PG）和淀粉酶活性呈前期上升而后期下降的趋势；果胶甲酯酶活性下降；果实硬度与贮藏时间呈显著负相关，不同包装处理乙醇含量与果实硬度呈负相关，与冬枣PG活性变化呈正相关。与空气包装对照相比，纯CO2包装严重地影响冬枣果实正常的生理代谢，促进“酒软”；纯氧气处理、排气处理也不同程度促进冬枣“酒软”，不利于冬枣的保鲜。[著者文摘]

إنجليزي. The effects of O2, CO2 or partial vacuum packaging on the ＂alcohol softening＂ in Primary mature fruits of Dongzao jujube （1/3 red area on the surface of fruit） were studied. The correlations between softening and ethanol accumulation was also explored. Dongzao jujube were treated O2, CO2 or partial vacuum packaging, and stored at（0±1）℃. Initial air packaging was as control. Fruit firmness, ethanol and acetone acid contents or activities of softening related enzymes were measured for investigating the relations among them. The firmnesses and starch contents of Dongzao ]uiube decreased and pectin methylesterase activities increased during storage. The activities of polygalaeturonase or starch splitting enzyme, and acetone acid contents increased at early stage of storage, then decreased at later stage. A negative relation between ethanol content and firmnesses of the fruits or a positive relation between PG activity and ethanol content were observed. The physiological metabolism in the fruits was severely distributed by carbon dioxide packaging and CO2 injuryed was resulted. The treatments of O2 and partial vacuum packaging promoted ＂alcohol softening＂ of the fruits at various degrees.