预冷对哈密瓜采后乙烯释放和呼吸强度的影响  

Effect of Precooling on Ethylene Release and Respiration Rate of Hami Melon

作　　者：潘俨[1] 车凤斌[1] 吴斌[1] 张婷[1] 张健[1] 

机构地区：[1]新疆农业科学院农产品贮藏加工研究所,乌鲁木齐830091

出　　处：《新疆农业科学》2012年第8期1391-1396,共6页Xinjiang Agricultural Sciences

基　　金：国家科技支撑课题"新疆特色瓜果现代贮运保鲜关键技术集成与示范"(2011BAD27B01)

摘　　要：【目的】以研建哈密瓜预冷工艺为目标,依据预冷对果实采后呼吸与内源乙烯的影响,确定哈密瓜采后预冷工艺的基本参数。【方法】测定中熟品种抗病86哈密瓜预冷过程果实温度、呼吸强度和乙烯释放量的变化。【结果】3℃条件通风预冷过程中,乙烯释放量和呼吸强度与温度同步下降,果实各部位降温速率大小顺序为:果皮>近果皮果肉>近种腔果肉>种腔;温度、呼吸强度与乙烯释放量下降的最快时段为预冷的前4h,果实各部位降温幅度为39.55%～66.42%,乙烯释放量和呼吸强度降幅分别达到82.69%和56.41%,随后各指标降幅明显减小。【结论】预冷12 h左右,果实各部位的温度、呼吸强度和乙烯释放量下降幅度均超过70%。[ Objective ] Effect of precooling on ethylene release and respiration rate of melon was analyzed to determine the parameters for developing the precooling technology. [ Method] Fruit temperature, ethylene release and respiration rate of medium variety Kangbing 86 was analyzed during the precooling at 3℃ airing condition. [ Result ] Temperature of the different regions of pepo, ethylene release and respiration rate drop synchronously at 3℃ airing precooling condition. The temperature dropping order from high to low representatively is： epiblast pulp close to epiblast pulp close caving caving. Temperature of pepo regions, ethylene release and respiration rate drop sharply by 39.55% - 66.42%, 82.69% and 56.41% respectively in early 4 h during precooling, and then slow down apparently after that. [ Conclusion ] Fruit temperature, ethylene release and respiration rate drop below 70% after precooling 12 h when adapted for storage.

关 键 词：哈密瓜 预冷 乙烯释放 呼吸强度 

分 类 号：S652.1[农业科学—果树学] S609.3[农业科学—园艺学]