Effects of Different Carbon Dioxide Concentrations on Core Browning and Quality of Korla Fragrant Pear Fruit Duringduring Cold Storage

【Objective】The purpose of this study was thatis to explore the appropriate carbon dioxide concentration for Korla fragrant pear in cold storage was researched,andto reduce the incidence of core browning,inbrowning in order to provide a theoretical basis for the storage technology for Korla fragrant pear.【Method】Korla fragrant pear was used as test materials in this experiment,whichexperiment,which was treated with different concentrations of carbon dioxide,then stored in cold storage( temperature-1. 5-0 ℃,humidity95%),the index of core browning,the incidence of core browning,firmness,ascorbic acid content,chlorophyll,color,relative electrical conductivity were measured during the storage.【Result】Core browning of Korla fragrant pear fruit treated with 2%-2. 5% CO2 and 1. 5%-2% CO2 treatment occuredoccurred at treatment after 80 days and 100 days,brown heart were 13. 1% and 16. 7%,respectively,but core brwning didn't appear by the other treatment of CO2 were not to appear core browning. Compared with the control,0. 5%-1%,1%-1. 5% CO2 treatment can better maintained the fruit firmness,Vc content,chlorophyll content and color angle,and reduced the relative electrical conductivity of the pear; while treatments with 2%-2. 5%CO2and 1. 5%-2% CO2 were significantly lowed lowered the fruit firmness and Vc content,and significantly greatly increased the relative conductivity of the pear fruit.【Conclusion】Core browning of fragrant pear stored at carbon dioxide concentration higher than 1. 5% condition were tois likely to take place at the later of storage,so it is recommended that carbon dioxide concentration should be lower than 1. 5% in stoagestorage surrounding.