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采后人工照光使富士苹果增色的试验结果表明：白色荧光灯照射后果实花青素形成量最多；８℃和 ２０℃下果实花青素形成最快，２℃下最慢，但形成量最多；８０ Ｗ照射果实花青素形成量大于４０ Ｗ照射；２℃和 ８℃下采用白色荧光灯分别照射 １２０、１９２ｈ，可使果实照光面 １００％着色。对果实随后的低温贮藏无显著不良影响。
The results showed that anthocyanin formation was the most in the fruits of white fluorescent light irradiation at 8 ℃ and 20 ℃, the fastest was at 8 ℃ and the slowest at 2 ℃, but the formation was the most. The formation of anthocyanin at 80 W irradiation was more than 40 W irradiation. When the white fluorescent lamp was used at 120 ℃ for 2 days at 8 ℃, the fruit was 100% colored. No significant adverse effects on subsequent low temperature storage of the fruit.