采后热处理对厚皮甜瓜贮藏品质的影响  

Effect of Post Harvest Heat Treatment on Quality of Muskmelon during Storage

作　　者：袁莉[1] 毕阳[1] 葛永红[1] 王毅[1] 李颖超[1] 尹燕[1] 赵阿梅[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品科学》2010年第20期421-424,共4页Food Science

基　　金：国家自然科学基金项目(30671465)

摘　　要：为探讨采后热处理贮藏厚皮甜瓜的效果,以"玉金香"厚皮甜瓜为试材,研究采后53℃热水浸泡处理3min对果实贮藏品质的影响。结果表明:热水处理可明显降低果实失重率,在贮藏第10天时,处理组果实失重率较对照组低32.4%;热处理也可较好地保持果实硬度,在贮藏第10天时,处理组果实硬度较对照组高30%;热处理还可延缓果实可溶性固形物和可滴定酸含量的下降,较好地保持果实的感官品质。热处理可作为一项采后保鲜措施应用于厚皮甜瓜贮藏。＇Yujinxiang＇ muskmelon was immersed in 53 ℃ hot water for 3 min,and stored at room temperature after drying. Quality of muskmelon was investigated every 2 days during storage. Results showed that hot water treatment alleviated the weigh loss,and the decline of firmness,total soluble solid,titratable acidity,and the deterioration of flavor and taste. However,hot water treatment had no effect on the color of muskmelon.

关 键 词：厚皮甜瓜 热处理 贮藏品质 

分 类 号：S652[农业科学—果树学]