| Abstract in Chinese | 第8-9页 |
| Abstract in English | 第9页 |
| 1 Introduction | 第11-31页 |
| 1.1 Physiological and biochemical changes during banana‘s riepening | 第11-22页 |
| 1.1.1 Respiration | 第12-13页 |
| 1.1.2 Ethylene metabolism | 第13-17页 |
| 1.1.3 Starch and sugar | 第17-18页 |
| 1.1.4 Volatile matter | 第18页 |
| 1.1.5 Degree of firmness | 第18-19页 |
| 1.1.6 Changes in color | 第19页 |
| 1.1.7 Changes in m RNA and protein | 第19-20页 |
| 1.1.8 Changes in enzymes | 第20-22页 |
| 1.2 Cold Storage and Controlled Storage Technology Overview Horticultural Products Freshness | 第22-29页 |
| 1.2.1 Refrigeration technology | 第23页 |
| 1.2.2 Controlled atmosphere storage technology | 第23-25页 |
| 1.2.3 Overview MA refrigerated for fresh horticultural products | 第25-29页 |
| 1.3 Purpose and significance | 第29-31页 |
| 2 Materials and Methods | 第31-34页 |
| 2.1 Test Material | 第31页 |
| 2.2 Test method for handling and storage | 第31页 |
| 2.2.1 Physiological characteristics and changes after banana harvest under Regulationsdifferent cold storage conditions | 第31页 |
| 2.3 Determination of test items and methods | 第31-33页 |
| 2.3.1 Fruit hardness measurement | 第32页 |
| 2.3.2 Determination of soluble solids content | 第32页 |
| 2.3.3 Determination of total soluble sugar content | 第32页 |
| 2.3.4 Determination of vitamin C content | 第32页 |
| 2.3.5 Determination Malondialdehyde, (MDA) | 第32页 |
| 2.3.6 SOD (Superoxide dismutase) activity | 第32-33页 |
| 2.4 Data Processing | 第33-34页 |
| 3 Results and analysis | 第34-61页 |
| 3.1 MA physiological and qualitative changes of green banana under different temperaturestorage conditions and different bags package | 第34-48页 |
| 3.1.1 Changes of firmness for green banana storage under (12±0.5℃, 4±0.5℃20±0.5℃, RT) temperatures and different thicknesspackage | 第34-36页 |
| 3.1.2 Changes of soluble solids (TSS) content under different refrigerated conditions of greenbanana storage | 第36-38页 |
| 3.1.3 Changes of Malondialdehyde (MDA) under different refrigerated conditions of greenbanana storage | 第38-40页 |
| 3.1.4 Changes of vitamin C content under different refrigerated conditions of green bananastorage | 第40-42页 |
| 3.1.5 Changes of SOD (Superoxide dismutase) under different refrigerated conditions forgreen banana storage | 第42-45页 |
| 3.1.6 Changes of total soluble sugar content under different refrigerated conditions of greenbanana storage | 第45-48页 |
| 3.2 Research of physiology and quality changes of green banana after packaging at MA storagecondition | 第48-61页 |
| 3.2.1 MA Changes of firmness under different refrigerated condition and MA bags package ofgreen banana | 第48-50页 |
| 3.2.2 MA Changes of soluble solids content (TSS) under different refrigerated condition andMA bags package of green banana | 第50-52页 |
| 3.2.3 MA Changes of vitamin C content under different refrigerated condition and MA bagspackage of green banana | 第52-55页 |
| 3.2.4 MA Changes of total sugar content under different refrigerated condition and MA bagspackage of green banana | 第55-57页 |
| 3.2.5 MA Changes of SOD under different refrigerated condition and MA bags package ofgreen banana | 第57-59页 |
| 3.2.6 MA Changes of MDA under different refrigerated condition and different MA bagspackage of green banana | 第59-61页 |
| 4 Discussion | 第61-64页 |
| 4.1 MA during cold storage for green banana mature softens hardness | 第61页 |
| 4.2 Effect of MA refrigerated storage of green banana and Quality | 第61-62页 |
| 4.3 MA refrigerated for green banana chilling | 第62-63页 |
| 4.4 Relationship between green banana firmness cell membrane permeability and MDA | 第63-64页 |
| 5 Conclusions | 第64-65页 |
| Acknowledgements | 第65-66页 |
| References | 第66-73页 |
| Papers published in the period of SC. M. eduction | 第73页 |
