不同品种西瓜在贮藏过程中的品质变化  

Quality Changes of Different Varieties of Watermelon During Storage

作　　者：李婷 宋曙辉[2,3,4] 张超[2,3,4] 郭守伟 王云香[2,3,4] 王正荣 LI Ting;SONG Shuhui;ZHANG Chao;GUO Shouwei;WANG Yunxiang;WANG Zhengrong(College of Life Science and Food Engineering,Hebei University of Engineering,Handan,Hebei 056107;Institute of Agricultural Products Processing and Food Nutrition,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097;Beijing Key Laboratory of Preservation and Processing of Fruits and Vegetables and Agricultural Products,Beijing 100097;Key Laboratory of Postnatal Treatment of Vegetables,Ministry of Agriculture and Rural Affairs,Beijing 100097;Huzhu County Plateau Characteristics of Modern Agriculture Demonstration Park Management Committee,Haidong,Qinghai 810500)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056107 [2]北京市农林科学院农产品加工与食品营养研究所,北京100097 [3]果蔬农产品保鲜与加工北京市重点实验室,北京100097 [4]农业农村部蔬菜产后处理重点实验室,北京100097 [5]互助县高原特色现代农业示范园区管理委员会,青海海东810500

出　　处：《北方园艺》2025年第4期45-52,共8页Northern Horticulture

基　　金：现代农业产业技术体系北京市特色作物创新团队资助项目(BAIC04-2024);国家自然科学基金资助项目(32172237);现代农业产业技术体系资助项目(CARS-25)。

摘　　要：以北京地区常见的5个西瓜品种“L600”“光辉L1000”“京美2K”“超越梦想”“小甜王”为试材,采用称重法、液相色谱法等检测方法,研究了西瓜的可溶性固形物、硬度、有机酸、可溶性糖、甜度等品质指标的变化规律,以期为西瓜产业的贮藏及销售提供参考依据。结果表明:随着贮藏时间的延长,西瓜果实硬度降低,失重率不断升高,可溶性固形物含量波动变化。5种西瓜中葡萄糖、果糖、苹果酸和柠檬酸等主要风味物质的含量随贮藏时间的延长而逐渐降低,蔗糖、琥珀酸和富马酸含量在贮藏结束后有所上升。不同品种西瓜在贮藏过程中的品质和生理指标变化存在差异,“超越梦想”西瓜的失重率远高于其他品种西瓜,“小甜王”西瓜的硬度显著高于其他4个品种西瓜,但糖酸比和甜酸比显著低于其他品种西瓜。Taking five watermelon varieties‘L600’‘Guanghui L1000’‘Jingmei 2K’‘Chaoyue Mengxiang’and‘Xiaotianwang’as the test materials,which were common in Beijing area,to study the change rule of quality indexes of watermelon such as soluble solids,hardness,organic acid,soluble sugar and sweetness,et al,by means of weighing method and liquid chromatography,in order to provide reference for storage and sales of watermelon industry.The results showed that with the extension of storage time,the hardness of watermelon fruit decreased,the weight loss rate increased,and the soluble solids content fluctuated.The contents of glucose,fructose,malic acid and citric acid in 5 kinds of watermelon gradually decreased with the extension of storage time,while the contents of sucrose,succinic acid and fumaric acid increased after storage.There were differences in the quality and physiological indexes of different watermelon varieties during storage.The weight loss rate of‘Chaoyue Mengxiang’watermelon was much higher than that of other watermelon varieties,and the hardness of‘Xiaotianwang’watermelon was significantly higher than that of the other 4 watermelon varieties,but the sugar-acid ratio and sweet-acid ratio were significantly lower than that of other watermelon varieties.

关 键 词：西瓜 品质变化 贮藏 不同品种 

分 类 号：S651[农业科学—果树学]