“仙果”哈密瓜晒瓜处理后贮藏及生理特性的研究  

The Research on Storage and Related Phsiologies of XIANGUO Hami Melon(Cucumis melon L.)after Solarizing Treatment

作　　者：程秋华[1] 赵海良 王海宏[3] 徐兰[1] 乔勇进[3] 顾海锋[1] 方强[3] 

机构地区：[1]上海市嘉定区农业技术推广服务中心,上海201800 [2]上海市嘉定区马陆镇农业委员会,上海201800 [3]上海市农业科学院农产品保鲜加工研究中心,上海201106

出　　处：《农产品加工（下）》2008年第9期4-6,9,共4页Farm Products Processing

基　　金：上海市嘉定区科技攻关项目资助[(2007)JKK002]

摘　　要：以沪产"仙果"哈密瓜为试材,进行采前晒瓜处理,研究在温度3,5,8℃和常温贮藏条件下,哈密瓜采后贮藏期间果实生理代谢的变化。结果表明,晒瓜处理后低温贮藏,能有效地降低哈密瓜果实的腐烂,抑制了总酸、总糖、可溶性固形物含量和果实硬度的下降,显著延长哈密瓜的贮藏时间。以糖、酸含量和果实硬度、腐烂率为评价指标,确定5℃为"仙果"的适宜贮藏温度。The effects of pretreatment technique and various storage temperature on the post-harvested physiological of Hami melon （Cucumis melo L. var.） were studied. The results showed that the solarized melon and low temperature could effectively reduce weight loss rate and rotting rate, restrain the content of total acid, soluble sugar, total soluble solids and flesh firmness, observably prolong the storage time. The temperature of 5 ℃ has the better effect on storage and fresh-keeping respectively, it could obviously valuated by the indexes of total sugar, total acid, respiratory rate, flesh firmness and rotting rate.

关 键 词：哈密瓜 晒瓜 贮藏温度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]