Abstract: To study the preservation effect of oxygen tensions in refrigerators on fruit and vegetable preservation, six kinds of fruits and vegetables (strawberry, blueberry, kiwi berry, spinach, lettuce, cucumber) were stored for twenty days in A1 refrigerator (21% O₂, RH 90%), A2 refrigerator (18% O₂, RH 88%) and A3 refrigerator (15% O₂, RH 86%). The weight loss rate, hardness, soluble solids, vitamin C and polyphenol contents were determined to evaluate the preservation effect of refrigerators. The results showed that the preservation effect of low oxygen (15%, 18% O₂) refrigerator was better than that of high oxygen (21% O₂) refrigerator on these kinds of fruits and vegetables. Lower oxygen tension in the fresh-keeping refrigerator room had better preservation effect on hardness, soluble solids, vitamin C and polyphenol contents of fruits and vegetables, and also significantly slowed down the loss of nutrients in fruits and vegetables. However, the relative humidity of low oxygen refrigerator was low, which resulted in serious water loss in fruits and vegetables with large specific surface area; therefore, humidity would be controlled in the storage of these kinds fruits and vegetables.

Key words: Preservation refrigerators, Oxygen tensions, Humidity, Fruits and vegetables