壳聚糖、热处理结合杀菌剂对甜瓜采后病害及品质的影响  

Effects of Fungicide with Chitosan and Heat Treatment on the Muskmelon Diseases and Quality During Preservation

作　　者：程俊嘉 杨军[1] 袁峰[1] 李学文[1] 赵晓敏[1] 陈新艳[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《新疆农业大学学报》2015年第2期146-151,共6页Journal of Xinjiang Agricultural University

基　　金："十二五"国家科技支撑计划项目(2011BAD27B01)

摘　　要：以西州蜜17号哈密瓜为材料,采用壳聚糖、热处理结合杀菌剂复合处理方法进行保鲜研究,分析其对甜瓜采后好果率、失重率、相对电导率的影响,为甜瓜采后病害控制提供理论依据。采用L9(34)正交实验优化保鲜方法,并研究其与对照组在品质上的差异。结果表明,以20g/L壳聚糖、55℃热水结合咪鲜胺杀菌剂处理可有效提高哈密瓜果实在冷藏期间的平均好果率、硬度、叶绿素、总酚、类黄酮,推迟呼吸高峰。该处理方法能起到延缓哈密瓜采后衰老,减少病害,延长其货架期的目的。With West State Honey 17th Hami melon as test material,the chitosan,heat treatment com-bined with fungicide compound treatment method were used to make a preservation test,to research its im-pact on good fruit,weight loss,relative conductivity after post-harvest.Using L9 （3 4 ）orthogonal test pres-ervation methods were used to research the differences with the control group on quality.The results showed that：the 20 g/L chitosan,55 ℃ heat treatment and prochloraz fungicide treatment can effectively improve the average rate of good fruits,hardness,chlorophyll,total phenols,flavonoids,postpone breathing peak during cold storage.This treatment method can delay senescence and reduce disease,extend its shelf life.

关 键 词：哈密瓜 壳聚糖 热处理 杀菌剂 

分 类 号：S652[农业科学—果树学]