采后BTH处理对“玉金香”厚皮甜瓜生理特性及感官品质的影响  

Effect of BTH treatment on physiological characteristics and sensory quality of ‘Yujinxiang'muskmelon

作　　者：徐涛[1] 蒋玉梅[1] 李霁昕[1] 张娜[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：《食品工业科技》2014年第11期315-318,共4页Science and Technology of Food Industry

基　　金：国家自然基金资助项目(31160344)

摘　　要：检测"玉金香"厚皮甜瓜常温贮藏期间的果实硬度、可溶性固形物(SSC)、丙二醛(MDA)、细胞膜完整率、乙烯释放量、呼吸强度等生理特性指标及感官品质变化,分析BTH(benzothiadiazole)处理对"玉金香"厚皮甜瓜生理特性和感官品质的影响规律。结果表明:BTH处理能延缓"玉金香"厚皮甜瓜果实硬度、SSC的下降速率,明显抑制果皮细胞膜完整率的下降,显著减缓果实中MDA的积累,降低果实的呼吸强度,贮藏期间乙烯释放量较低,释放高峰值仅为对照46.08%。BTH处理对感官品质的影响与生理特性指标变化趋势一致,BTH处理有利于保持果实的感官品质。The effects of BTH （benzothiadiazole）treatment were studied on physiological characteristics and sensory quality of ＂Yujinxiang＂ muskmelon.The influence rules were analysed by the detection of fruit firmness, soluble solids content （ SSC）, malondialdehyde （ MDA）, intact cell membrane rate, ethylene release amount, respiratory intensity and sensory qulity.The results showed that BTH treatment slowed down the falling rate of hardness and SSC and accumulated rate of MDA.The respiratory intensity of fruits was obviously inhibited by BTH treatment,the ethylene release amount was lower than control sample during storage,the peak value was 46.08% of control sample.The change and trend of sensory qulity was consistent with physiological characteristics from BTH treatment.The sensory qulity of ＂Yujinxiang＂ muskmelon was maintained by BTH treatment.

关 键 词：BTH处理 厚皮甜瓜 细胞膜完整率 乙烯 呼吸速率 

分 类 号：TS205.9[轻工技术与工程—食品科学]