不同贮藏温度对“仙果”哈密瓜采后营养品质的影响  

Research on Storage Temperature and the Changes of Fruit Nutrition Quality in Storage of Hami Melon

作　　者：程秋华[1] 徐兰[1] 王海宏[2] 乔勇进[2] 顾海峰[1] 金春英[1] 

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（创新版）（中）》2010年第7期44-46,共3页Farm Products Processing

基　　金：上海市国际合作项目(073907003);上海市嘉定区科技攻关项目(2007JKK002)

摘　　要：以沪产"仙果"哈密瓜为试材,分别在3,5,8,10℃和室温条件下贮藏,研究哈密瓜采后贮藏期间果实品质的变化。结果表明,采用低温贮藏能有效地降低哈密瓜果实腐烂率,抑制了总酸、总糖、可溶性固形物含量的下降。5℃贮藏温度明显延缓沪产"仙果"哈密瓜的品质下降,保持较高的感官品质和营养品质,贮藏保鲜效果最佳。Effects of 3,5,8 ℃and room temperature on the changes of fruit quality of Hami melon （Cucumis melo L.var）.during storage were studied.The results showed that low temperature could effectively reduce rotting rate,restrain the content of total acid,soluble sugar and total soluble solids.The treatment of 5 ℃ has the better effect on storage and fresh-keeping,it could obviously delay the debasement of quality and keep it better nutrition and appearance qualities.

关 键 词：沪产哈密瓜 贮藏温度 营养品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]