涂膜处理对薄皮甜瓜货架期品质的影响  

Effects of coating treatment on the shelf life quality of oriental melon

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作  者:张梦晴 李辉 谢惠浓 邹运乾 成金桃 别之龙[1] ZHANG Mengqing;LI Hui;XIE Huinong;ZOU Yunqian;CHENG Jintao;BIE Zhilong(National Key Laboratory of Germplasm Innovation&Utilization of Horticultural Crops/College of Horticulture&Forestry Sciences,Huazhong Agricultural University,Wuhan 430070,Hubei,China)

机构地区:[1]果蔬园艺作物种质创新与利用全国重点实验室·华中农业大学园艺林学学院,武汉430070

出  处:《中国瓜菜》2025年第4期80-89,共10页China Cucurbits And Vegetables

基  金:国家西甜瓜产业技术体系(CARS-25)。

摘  要:以薄皮甜瓜大黄冰糖脆为材料,采用不同涂膜剂(402D、BC、EC)对果实进行涂膜处理,常温存放模拟货架期,测定不同时间果实失重率等生理代谢和品质指标的变化。结果表明,21 d时,402D、BC、EC涂膜处理的果实失重率分别为4.47%、3.37%和3.49%,显著低于CK(清水)和1-MCP处理的5.72%和5.19%;17 d时,402D、BC、EC涂膜处理的果实果肉硬度分别维持在173、204和189 g,显著高于CK组的141 g;扫描电镜结果显示,BC和EC涂膜剂在甜瓜表面形成均匀薄膜,402D涂膜处理后果皮表面薄膜成片状覆盖,可见气孔覆盖率分别为77.25%、77.94%和66.20%,显著高于1-MCP和CK处理组的17.47%和25.50%;感官评价结果表明BC涂膜处理提高了果实的感官品质,志愿者对BC涂膜处理后甜瓜果实外观和口感的整体喜好度分别为7.38分和6.74分,显著高于CK的6.09分和5.11分。9 d时,BC处理组的可溶性固形物含量显著高于其他处理。上述结果均说明,涂膜处理能够有效保持甜瓜货架期品质,其中BC处理的效果最好。Using the oriental melon Rhubarb Rock Sugar Crisp as material,the fruit was coated with different coating agents(402D,BC,EC),stored at room temperature to simulate its shelf-life conditions,and the changes of physiological metabolism and quality indexes such as weight loss rate of the fruit were measured at different days.The results showed that after 21 days,the weight loss rate of the 402D,BC and EC groups was 4.47%,3.37%and 3.49%,respectively,which was significantly lower than that of the CK and 1-MCP groups(5.72%and 5.19%).After 17 days,the pulp firmness of the 402D,BC and EC groups was maintained at 173 g,204 g and 189 g,respectively,which was significantly higher than the 141 g of the CK group.Scanning electron microscopy(SEM)results showed that BC and EC coatings formed uniform films on the surface of melon,while the 402D coating formed a sheet-like covering on the fruit skin.The coverage rate of stomata was 77.25%,77.94%,and 66.20%,respectively,which was significantly higher than that of the 1-MCP and CK groups(17.47%and 25.50%).The results of sensory evaluation showed that the BC coating treatment improved the sensory quality of the fruit,with volunteers rating the overall appearance and taste of the BC-treated melon at 7.38 and 6.74,which were significantly higher than the 6.09 and 5.11 for the CK control group.At 9 d,the soluble solids content in BC treatment group was significantly higher than that of other treatments.All the above results indicate that coating treatments can effectively maintain the shelf life quality of melon,with the BC treatment showing the best effect.

关 键 词:薄皮甜瓜 货架期 品质 涂膜 

分 类 号:S652[农业科学—果树学]

 

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