气调贮藏条件下,环境中O_2和CO_2对莱阳茌梨组织褐变影响不一。O_2浓度一定时,CO_2浓度与果肉褐变呈正相关;相同CO_2浓度下,果实不受O_2(5～20％)浓度变化的影响,但O_2为2％时,褐变指数增加了2倍多。在果肉褐变发生之前有一个游离态多酚氧化酶和组织相对电导率的迅速上升期。加大环境中CO_2浓度能促使这一时期提前。 Under atmosphere storage condition, the effect of O_2 and CO_2 in the environment on the browning of Laiyang pears was different. Under the same O_2 concentration, the CO_2 concentration was positively correlated with the browning of pulp. Under the same CO_2 concentration, the fruit was not affected by O_2 (5 ~ 20%) concentration, but the browning index increased more than 2 times when O_2 was 2%. There was a rapid rise in relative electrical conductivity of free polyphenol oxidase and tissue prior to browning of the pulp. Increasing the concentration of CO 2 in the environment can promote this period in advance.