Studies on keeping quality of fruits and vegetables and its mechanism in short-term low O_2 pretreatments

甜椒果实在低氧条件下贮藏数天后，其呼吸作用受到抑制，酒精发酵和抗坏血酸代谢受到诱导。香蕉果实的这一过程也被证明可以延缓它们的成熟，如呼吸活动的增加以及风味和香气的发展。结果表明，短时间低氧预处理能够保持果蔬的品质，延长货架期。

Exposure of bell pepper fruits to low oxygen for several days followed by storage in air inhibited their respiration and induced their alcoholic fermentation and ascorbate metabolism. This procedure in banana fruits has also been shown to delay their ripening such as increases in respiratory activity and developmentof flavor and aroma. Results indicate that the short-time low O_2 pretreatments have been shown to be capable of maintaining quality and extending shelf life in fruits and vegetables.