후지 사과의 CA 저장 효과를 생리화학적으로 구명하기 위해 저장 조건에 따른 에틸렌과 이산화탄소 생성 및 이들의 연관성 그리고 과육경도와 과피색의 변화를 조사하였다. 저장 산소농도가 낮을수록 ACC oxidase 활성이 억제되어 내부 에틸렌 농도가 낮게 유지되었다. 특히 1% +l% 조건에서는 내부 에틸렌 농도가 1 ppm 이하로 유지되었으며 저장 후 2의 air에서도 거의 변화가 없었다. 에틸렌 생성에 고농도 이산화탄소의 영향은 구성 산소농도

This study was carried out to investigate the production of CH and CO, and the change of flesh firmness and peel color in 'Fuji' apples during CA storage. ACC oxidase activity was more inhibited by the low O concentration, and the low level of internal CH in apples was maintained under the low O conditions during 8 months storage. Especially, the level of internal CH in apples was maintained below 1 ppm during storage under 1% O+1% CO at 0, and not much changed for 7 days in air at 20 after storage. The influence of CO on the CH production was dependent on the O concentration. Increasing of CO concentration with 3% O decreased the CH Production during storage, but that with 1% Oincreased. Internal CH concentration and the rate of CO evolution in apples showed the close correlation. Internal CO concentration of apples was positively related to the rate of CO evolution and maintained the lower level in 1% O+1% CO than the other conditions during storage but nu different in the increment after storage. The relationship between CH and CO production was exhibited in CA and the short-term air stored apples, but not in the long-term air stored apples. Loss of flesh firmness and green color in apples was more less in storage condition retarded effectively the production of CH and CO.

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