采后热处理对河套蜜瓜贮藏品质的影响  

The Effect of Hot Water Treatment on Quality of Cucumis melo L.cv Hetao during Storage

作　　者：张烨[1] 韩育梅[2] 付艳茹[1] 

机构地区：[1]呼和浩特职业学院生物化学工程学院,呼和浩特010070 [2]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《食品工业》2015年第5期136-138,共3页The Food Industry

摘　　要：研究了热处理对河套蜜瓜在采后常温贮藏期间品质的影响。河套蜜瓜分别经过35℃,45℃和55℃热水处理15 min后常温贮藏。结果表明:45℃,15 min热水处理可有效降低腐烂率和转黄率,抑制采后呼吸强度,同时还可较好地减缓河套蜜瓜内在品质的下降,延缓采后衰老速度,有利于延长贮藏时间保持河套蜜瓜原有的风味品质。The aim of the study was to evaluate the effect of hot water treatments on quality of Cucumis melo L.cv Hetao during storage at room temperature. Cucumis melo L.cv Hetao was storaged after 35 ℃, 45 ℃ and 55 ℃ hot water treatment for 15 min at room temperature. The results showed that 45 ℃ hot water treatment effectively reduced the rate of decay rate and turn yellow, inhibited postharvest respiration. At the same time, the treatment at 45 ℃ for 15 min reduced the decrease in quality and delayed the postharvest senescence, which were propitious to prolong the storage longevity and keep the intrinsic flavour quality of Cucumis melo L.cv Hetao.

关 键 词：河套蜜瓜 热处理 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]