低温贮藏对薄皮甜瓜果实风味品质的影响  

The Effects of Low Temperature Storage on the Flavor Qualities of Oriental Melon

作　　者：邵青旭 高湘荃 时晓雪 齐红岩[1] SHAO Qing-xu;GAO Xiang-quan;SHI Xiao-xue;QI Hong-yan(College of Horticulture/Key Laboratory of Protected Horticulture of Ministry of Education/National-Local Joint Engineering Research Center of The North Horticultural Facilities Design and Application Technology,Shenyang Agricultural University,Shenyang 110161,China;Nine-Year Consistent School Junior High School in Gongyingzi Town,Kazuo County,Chaoyang Liaoning 122304,China)

机构地区：[1]沈阳农业大学园艺学院/设施园艺省部共建教育部重点实验室/北方园艺设施设计与应用技术国家地方联合工程研究中心,沈阳110161 [2]喀左县公营子镇九年一贯制学校初中部,辽宁朝阳122304

出　　处：《沈阳农业大学学报》2020年第1期62-69,共8页Journal of Shenyang Agricultural University

基　　金：国家西甜瓜产业技术体系项目(cars-25)。

摘　　要：为了研究薄皮甜瓜在不同温度贮藏条件下风味品质的变化,以薄皮甜瓜红到边为试验材料,分别设置15℃和10℃两个低温处理,以25℃为对照,测定果实果肉颜色、果实硬度、可溶性固形物(SSC)、维生素C(Vc)含量、可溶性糖含量及蔗糖代谢相关酶活性、香气物质含量及香气合成途径主要酶活性。结果表明:15℃和10℃两个低温条件下均有利于维持果肉颜色,减缓果实硬度下降,可增加果实Vc含量和可溶性总糖含量,且两个低温处理条件下甜瓜果实香气物质含量高于对照,其中15℃下香气物质含量在低温贮藏前期含量较高,在货架期第2天时10℃低温较高,低温贮藏后提高蔗糖合成酶(SS)和蔗糖磷酸合成酶(SPS)活性,是影响甜瓜果实蔗糖含量变化的主要因素,与挥发性物质合成有关的脂氧合酶(LOX)和乙醇脱氢酶(ADH)活性低温处理后低于对照,而醇酰基转移酶活性(AAT)高于对照。与常温对照相比,15℃和10℃两个低温贮藏条件均有利于甜瓜果实贮藏,其中10℃条件下果实品质综合指标贮藏效果较好,根据果实首次出现冷害时间建议贮藏时间不宜超过5 d,15℃条件下可贮藏至7 d。In order to investigate the flavor quality changes of oriental melon in different temperature, using the oriental melon‘Hongdaobian’ as material, two low temperature treatments(15 ℃ and 10 ℃) were set respectively, with treatment at 25 ℃ as the control.We measured the flesh color, fruit firmness, soluble solid content(SSC), vitamin C(Vc) content, soluble sugar contents and the activities of enzymes involved in sucrose metabolism, aroma content and the activities of enzymes involved in aroma synthesis were measured. The results showed that both 15 ℃ and 10 ℃ are beneficial to maintain the fruit flesh color, slow down the fruit firmness, increase the content of Vc and soluble sugar, moreover the content of aroma components in melon fruits was higher than that in control under low temperature treatment, and that in 15 ℃ was higher than 10 ℃ at the early stage between the low temperature storage, and it was higher at the 2 nd day of shelf life in 10 ℃, sucrose synthetase(SS) and sucrose phosphate synthase(SPS) enzyme activities were improved by low temperature storage whichwas the main factor affecting the change of sucrose content in oriental melon, lipoxygenase(LOX) and alcohol dehydrogenase(ADH) activities were lower than those of the control after low temperature treatment, while the activity of alcohol acyltransferase(AAT) was higher than that of the control which related to the synthesis of volatile component. Compared with the control, 15 ℃ and 10 ℃ were beneficial to the storage of oriental melon, the comprehensive index of storage quality of the fruit was better at 10 ℃, and suggested the storage period should not exceed 5 days according to the time when the fruits appeared to be chilled at the first time, it could be stored for 7 days at 15 ℃.

关 键 词：低温贮藏 薄皮甜瓜 风味品质 蔗糖代谢酶 脂氧合酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]