Short-term(24h)or continuous exposure of ba nana fruit to 20%,40%or 60%N2O, all containing 20% O2 could inhibit ripeni ng at ambient temperature be manifested by slower softening and delay skin colo r change.

• 结果表明:20%25、40%25利60%25N2O(均含20%25O2)预处理24h或连续处理均延缓了香蕉的后熟软化进程,推迟了香蕉果皮褪绿。