预冷方式对哈密瓜冷藏效果的影响  

Effects of Precooling Technology on Cold Storage of Hami Melon

作　　者：耿新丽 郑贺云 张翠环 王利斌[2] 千春录[3] 姚军 GENG Xinli;ZHENG Heyun;ZHANG Cuihuan;WANG Libin;QIAN Chunlu;YAO Jun(Xinjiang Research Laboratory of Grape and Melon,Turpan 838200,China;College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;College of Food Science and Engineering,Yangzhou University,Yangzhou 225000,China)

机构地区：[1]新疆维吾尔自治区葡萄瓜果研究所,新疆吐鲁番838200 [2]南京农业大学食品科技学院,江苏南京210095 [3]扬州大学食品科学与工程学院,江苏扬州225000

出　　处：《中国果菜》2023年第10期3-6,24,共5页China Fruit & Vegetable

基　　金：国家现代农业产业技术体系(CARS-25);新疆“三农”骨干人才培养项目(2022SNGGGCO010)。

摘　　要：由于新疆独特的气候条件,在此环境下生长的哈密瓜有良好的品质,十分受消费者欢迎,但由于新疆到内地的路程较远,哈密瓜的运输成为难点问题。本文旨在为哈密瓜的冷链运输提供理论参考,从预冷终温、风速和预冷方式三方面研究了不同预冷方式对哈密瓜品质的影响。结果表明,差压预冷降温速率快,能够有效延缓果实的硬度下降和腐烂,效果优于冷风预冷。在风速为3 m/s时,差压预冷的降温速率较快。哈密瓜的冷害临界温度为6℃,将果实预冷并贮藏于6~8℃时,能有效减少哈密瓜的冷害。Due to the unique climate conditions in Xinjiang,Hami melons grown in this environment have good quality and are very popular among consumers.However,the distance from Xinjiang to the mainland is relatively long,making transportation of Hami melons a problem.Aimed to provide theoretical reference for the cold chain transportation of Hami melons.this study investigated the effects of different precooling methods on the quality of Hami melon from three aspects:precooling final temperature,wind speed,and precooling method.The results indicated that differential pressure precooling had a fast cooling rate and could effectively delay the decrease in fruit hardness and decay,with a better effect than cold air precooling.At a wind speed of 3 m/s,the cooling rate of differential pressure precooling was faster.The critical temperature for chilling injury of Hami melons was 6℃.Precooling and storing the fruits at 6-8 ℃ could effectively reduce the chilling injury of Hami melons.

关 键 词：哈密瓜 差压预冷 冷风预冷 冷害 

分 类 号：S184[农业科学—农业基础科学]