贮藏温度对早熟甜瓜采后生理及品质变化的影响  

Effect of Storage Temperature on Postharvest Physiology and Quality of Early-maturation Melon

作　　者：李学文[1] 杨军 廖新福 朱璇[1] 王静[1] 程卫国 

机构地区：[1]新疆农业大学食品科学学院,乌鲁木齐830052 [2]新疆葡萄瓜果开发研究中心,新疆鄯善838201

出　　处：《中国农学通报》2012年第25期154-156,共3页Chinese Agricultural Science Bulletin

基　　金：国家科技支撑计划"农产品物流过程品质动态监测与跟踪技术研究"(2006BAD30B03-06);农业部"国家现代西甜瓜产业技术体系功能岗位专家哈密瓜采后技术研究"

摘　　要：以早熟甜瓜品种‘早黄蜜’为试验材料,贮藏在不同温度(25℃、20℃、15℃、10℃、5℃)条件下,研究贮藏温度对果实生理及品质的影响。结果表明:低温贮藏明显降低甜瓜果实的呼吸速率、乙烯产生速率,同时推迟呼吸、乙烯高峰出现的时间。低温贮藏显著延缓果实硬度的降低,延长贮藏期。贮藏温度在贮藏期内对果实可溶性固形物含量的影响较小。早熟甜瓜贮藏在5℃条件下,贮藏19天出现冷害症状,不能正常后熟。‘早黄蜜’甜瓜在10℃条件下贮藏既能延缓成熟,又能正常后熟。The early ripe variety＇Zaohuangmi＇was used to study the effect of storage temperature on postharvest physiology and qualities of fruit during storage at different temperature（25℃,20℃,15℃,10℃,5℃）.The results showed that low temperature（10℃,5℃） inhibited the respiration rate and ethylene production rate,and delayed the appearance of respiration peak and ethylene peak.At lower temperature fruit firmness was delayed,and then the storage period was prolonged.Storage temperature had little effect on soluble solid content（SSC）.The fruit showed chilling injury on the 19th day and couldn＇t get post-maturation regularly at 5℃.It could delay maturation and finish post-maturation regularly at 10℃.

关 键 词：甜瓜 贮藏温度 生理 品质 

分 类 号：S661.2[农业科学—果树学]