低温结合保鲜剂处理对哈密瓜保鲜效果的研究  

Research of Preservation and Low Temperature on the Changes of Fruit 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8期11-13,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"9818黄皮"哈密瓜为试材,采用二氧化硫保鲜剂处理,以未做处理的哈密瓜室温条件贮藏为对照,研究分别在3,5,8℃低温条件下保鲜剂处理哈密瓜采后贮藏品质的变化。结果表明,SO2保鲜剂处理结合3℃下贮藏,可显著抑制"9818黄皮"的果实硬度及总酸、总糖和可溶性固形物含量的下降,贮藏20d时,总酸含量为0.082%,仍为贮藏前的81.6%;贮藏30d,总糖含量为11.6%,仍为贮藏前的93.5%,可溶性固形物含量是12.4%,显著高于9.1%的对照含量。SO2保鲜剂处理结合3℃贮藏保鲜的效果最佳,能够有效地保持哈密瓜的营养和外观品质,贮藏时间可达30d。Effects of 3 ℃,5 ℃,8 ℃ on the changes of fruit quality of Hami-melon by treatment of SO2 preservation during storage were studied. The control was not treated by preservation in the storage of room temperature. The results showed that SO2 preservation and low temperature could effectively restrain the fall of flesh firmness,the content of total acid,soluble sugar and total soluble solids. At the 20th day the content of total acid was 0.082%,and it was the pre-storage content of 81.6%. The content of soluble sugar and total soluble solids was respectively 11.6% and 12.4% at the 30 days of storage,and soluble sugar was the pre-storage content of 93.5%. SO2 preservation and low temperature 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. The storage time could attain 30 days.

关 键 词：沪产哈密瓜 “9818黄皮” 保鲜剂 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]