Abstract:

Abstracts:To investigate the effects of high O2 and low O2 atmospheres on the quality and texture of fresh-cut Smallanthus Sonchifolius, the fruits pieces were storaged at 4℃ for 8 days. Compared with the control, high O2 treatment maintained the firmness, TA, SSC , and VC contents . At the same time, High O2 treatment restained PPO activity , keep a high level of total phenolic as well as reduced the accumulation of MDA. The results indicated that, after 8 days, Vc contents of Smallanthus Sonchifolius treated with high O2 was 1.7 mg?100-1 g which was two times than that in control.