不同温度对哈密瓜采后贮藏品质及生理的影响  

Effect of different temperatures on postharvest storage quality and physiology of Hami melon

作　　者：杜红凤 单春会[1] 安瑞丽[1] 魏长庆[1] DU Hong-feng;SHAN Chun-hui;AN Rui-li;WEI Chang-qing(College of Food Science and Engineering,Xinjiang Shihezi University,Shihezi 832000,Xinjiang,China)

机构地区：[1]新疆石河子大学食品学院,新疆石河子832000

出　　处：《粮食与油脂》2018年第10期31-34,共4页Cereals & Oils

基　　金：地区自然基金项目(31560471)

摘　　要：以"金皇后"哈密瓜为材料,研究了3种贮藏温度(0.5℃、3℃和常温)对哈密瓜果实采后品质及生理的影响。结果显示:0.5℃贮藏的哈密瓜果实,其冷害指数、失重率、电导率、硬度和可溶性固形物含量的变化最小,超氧化物歧化酶、过氧化物酶、过氧化氢酶活性较高,几丁质酶的活性较低。说明0.5℃下贮藏可延缓"金皇后"哈密瓜果实的衰老,较好地保持了果实的品质。Using golden empress Hami melon as raw material,the effects of storage temperature(0.5℃,3℃and normal temperature)on postharvest storage quality and physiology of golden empress Hami melon were investigated.The results showed that Hami melon which storage at 0.5℃,its changes of chilling injury index,the weight loss rate,conductivity,the hardness and the soluble solids content were the least,the changes of the superoxide dismutase,the peroxidase,the catalase were relatively high,the chitinase activity was lower.It illustrated that reserve condition at 0.5℃could delay the senescence of golden empress Hami melon and maintain a better fruit quality.

关 键 词：金皇后 温度 品质 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]