中文摘要：

目的：研究温度对鲜切苹果贮藏期间生理变化的影响；方法：对鲜切苹果在5，10℃2个贮藏温度下由伤害引起的生理生化变化进行试验，测定参数主要包括颜色，硬度，呼吸强度。乙烯释放量，总酚含量以及多酚氧化酶、过氧化物酶、苯丙氨酸解氨酶等活性的变化；结果：切割引起的伤害会导致一系列不利的变化。包括褐变、质地的软化、呼吸强度和乙烯生成量的上升，总酚含量和褐变相关酶活性的增加等，与10℃的贮藏条件相比，5℃贮藏能明显抑制这些变化；结论：相对低的贮藏温度对鲜切苹果品质的保持有显著的作用。

英文摘要：

Objective and Method：The effect of storage temperature on the physic-biochemical changes in color, hardness, respiration rate, ethylene production, polyphenol oxidase （PPO） activity, peroxidase （POD） activity and phenylalanine ammonia lyase（PAL） activity of fresh-cut apple was determined at 5 and 10 ℃, respectively; Results：Wounding induced a series of biochemical reactions including enzymatic browning, softening, increasing in respiration rate, ethylene production, total phenolic content and the activity of PAL, PPO and POD. Compare with 10 ℃, 5 ℃ can inhibit the negative changes markedly ;Conclusion：It was important to maintain constant low temperature for keeping better quality of fresh - cut apple.