Effects of high carbon dioxide permeability and PE film bags on quality of‘Dangshansu pear'after cold storage

【Objective】To determine the optimum fresh-preserving film packages of‘Dangshansu pear'for cold storage.【Method】The variation of respiration intensity,ethanol contents,superficial scald,core browning and storage quality of‘Dangshansu pear'fruits were analyzed after the fruits with different fresh-preserving film packages were stored at(0±0.5)℃ for 150 d and 210 d,and then stayed at room temperature for 24 h and 9 d respectively.【Result】The results showed that the unpackaged frui(tCK)had a higher level of respiration intensity and ethanol contents and lower firmness and SSC,the skin color was darker and superficial scald incidence was more serious,and the fruits tasted worse after stored at 0±0.5 ℃ for 210 d and placed at room temperature for 9 d. Due to the dehydration of fruit,the peel became wrinkled,stalk seemed drier and the commodity value decreased. Compared with unpackaged frui(tCK),PVC film bags were able to inhibit peel turning yellow,and kept firmness and stalk freshness,reduce the respiration intensity during shelf life,but the high volume fraction of CO(22.30%-2.70%)and low fraction of O2volume(17.0%-17.9%)in PVC bags during storage led to the accumulation of ethanol in fruits,and the skin disease and core browning incidence increased during shelf life,thus resulting in the deterioration of flavor,while fruits packaged by PE film bags had a normal flavor,and the effect was slightly better than PVC packaging. Unsealed PE film bags and high carbon dioxide permeability film bags could keep higher fruit firmness,SSC and lower ethanol contents during storage and shelf life. The fruit flavor and color appearance were normal,no superficial scald appeared,core browning was slight【.Conclusion】‘Dangshansu pear'can't be stored without package. Compared with the PVC and PE film bags packaging,unsealed PE film and high carbon dioxide permeability film bags have better effects on long-term storage,maintaining fruit quality and inhibition of browning incidence during shelf life.