草酸处理对哈密瓜采后冷害及品质的影响  

Research of the Effects of Oxalic Acid-treatment on the Chilling Injury and Quality of Harvested Hami Melon

作　　者：王静 茅林春[2] 李学文[1] 张辉 易磊闯 李祖梁 冯延晓 臧志娟 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830000 [2]浙江大学生物系统工程与食品科学学院浙江省农产品加工技术研究重点实验室,浙江杭州310058

出　　处：《食品研究与开发》2017年第16期167-172,共6页Food Research and Development

基　　金："十二五"国家科技支撑计划项目(2011BAD27B01)

摘　　要：以"西州蜜25号"哈密瓜为原料,在常温下浸泡于10、15、20 mmol/L(添加0.5 ml/L吐温-20)3个浓度的草酸溶液中10 min,以常温蒸馏水浸泡(添加0.5 ml/L吐温-20)10 min为对照,待其表面水分完全晾干后,置于3℃~5℃的冷库中进行贮藏42 d。观察和测定贮藏期间哈密瓜果实冷害指数及品质指标等。试验结果表明,与对照相比,草酸处理抑制整个贮期果实硬度和维生素C含量的下降,提高贮藏前期(0~21 d)哈密瓜果实可溶性固形物含量(P<0.05),其中15 mmol/L的草酸处理效果较显著。15 mmol/L草酸处理降低呼吸速率和细胞膜渗透率及冷害指数(P<0.05),20 mmol/L草酸处理提高果实的冷害指数和细胞膜透性,但减缓叶绿素含量下降速度。结果表明,15 mmol/L草酸是降低哈密瓜冷害,延长果实低温冷藏品质较为有效的处理方法。Hami melon＂Xizhoumi 25＂was used in this experiment. Melons were dipped in different concentrations of oxalic acid（OA）with 10,15 mmol/L and 20 mmol/L（add 0.5 m L/L tuwen-20）and melons were dipped in normal temperature distilled water was control at 25 ℃ for 10 min,after the surface were dried completely and stored at 3 ℃-5 ℃ for 42 days,chilling injury index and quality in fruits were measured during the storage period. Compared with that in control,OA treatment inhibited the decrease of firmness and ascorbic acid（ASA）contents and increased the contents of total soluble solids from the initial storage to 21 day（P 〈0.05）,in this respect,15 mmol/L OA was the most effective treatment. In addition treatment with 15 mmol/L OA inhibited the increase of respiration rate and electrolyte leakage,reducing the chilling injury index of Hami melon.But 20 mmol/L OA promoted the chilling injury index and electrolyte leakage,meanwhile which restrained the decline of chlorophyll content compared to the controls. The results indicated 15 mmol/L OA was the most effective treatment to reduce the CI（chilling injury index）and extend the storage quality.

关 键 词：哈密瓜 果实 草酸 冷害 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]