CO2和1-MCP处理对"金冠"苹果贮藏品质和褐皮病的影响OA

'Jinguan'apples were used as the test material and subjected to controlled atmosphere(CA)treatments with different CO2 concentrations(O2 5％+CO2 2％,O2 5％+CO2 5％,and O2 5％+CO210％)for both control(CK)and 1-MCP-treated apples and then stored at 0℃.The physidogical and biochemical indexes of'Jinguan'apples were measured every 30 days.Additionally,scanning electron microscopy(SEM)was performed on the fruit peel of different treatment groups after 120 days of storage,the effects of different concentrations of CO2 and 1-MCP treatment on the storage quality and diffuse skin browning of'Jinguan'apples were investigated,in order to provide a reference for their preservation.The results showed that compared with the control,both controlled atmosphere treatments with different CO2 concentrations and 1-MCP treatment effectively reduced the respiratory peak and ethylene production peak during storage of'Jinguan'apples,while maintaining fruit firmness,soluble solids content,and titratable acidity.The control(CK)apples did not develop diffuse skin browning under high CO2 conditions,and the 1-MCP-treated apples stored in normal air showed no disease symptoms,however,1-MCP-treated apples subjected to CA storage developed diffuse skin browning,with both incidence rate and disease index increasing proportionally with CO2 concentration.The incidence rate and incidence index of diffuse skin browning in 1-MCP+CA10 treatment were 46.66％and 0.42,significantly higher than those in other treatments(P＜0.05).The wax cracks on the fruit surface of diffuse skin browning showed healing,the wax granules and protrusions disappeared,and the total phenolic content and POD activity increased accordingly.Both CA and 1-MCP treatments improved the storage quality of'Jinguan'apples.However,1-MCP-treated apples showed reduced CO2 tolerance,leading to higher susceptibility to diffuse skin browning,with severity escalating at elevated CO2 levels.