摘要
为了研究不同贮藏温度对采后哈密瓜果实冷害及品质的影响,分别对1、3、5℃贮藏条件下86-1哈密瓜果实的冷害症状、冷害指数、冷害率、细胞膜相对透性、硬度、可溶性固形物含量、可滴定酸及维生素C含量进行了系统观察、统计与测定。结果表明:86-1哈密瓜冷害的发生与贮藏温度及持续时间有关,1℃贮藏条件下,86-1哈密瓜果实冷害出现的时间较早,果实的冷害指数、冷害率及细胞膜相对透性较高;硬度、可溶性固形物及维生素C含量下降较快,可滴定酸出现先上升后下降的趋势。3℃贮藏有利于维持86-1哈密瓜果实的品质,5℃贮藏果实虽未发生冷害,但后期品质劣变较快,腐烂较重。
The systematic observation, statistics, test on chilling injury symptoms, chilling injury index, chilling injury incidence,membrane permeability, hardness, soluble solids content, titratable acid and vitamin C of postharvest 86-1 Hami melon（ Cucumis melo L） fruit under storage temperature 1,3,5% were made in order to study the influence on chilling injury and quality of postharvest 86-1 Hami melon （ Cucumis melo L） fruit under different storage temperatures.The results showed that the occurrence of chilling injury of postharvest 86-1 Hami melon （ Cucumis melo L.） was connected with storage temperature and duration time, under 1℃ the incidence of chilling injury was the earlier,the chilling injury index,chilling injury incidence and membrane permeability of postharvest 86 -1 Hami melon （Cucumis melo L）fruit were higher; hardness, soluble solids content, and vitamin C declined rapidly,titratable acid was increased at first and decreased subsequentl. Fruit quality of postharvest 86-1 Hami melon（ Cucumis melo L）fruit was maintained better under 3℃.There was no incidence of chilling injury, but the quality of postharvest 86-1 Hami melon （ Cucumis melo L）fruit was declined quickly at later, and decay was serious under 5℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第3期345-348,共4页
Science and Technology of Food Industry
基金
新疆农科院青年基金(xjnkq-2013035)
国家科技支撑项目(2011BAD27B01)
关键词
哈密瓜
低温
冷害
品质
Hami melon
low temperature
chilling injury
quality
作者简介
张婷（1980-），女，硕士，助理研究员，研究方向：果品采后生理及分子生物学。
通讯作者：车凤斌（1956-），男，本科，研究员，研究方向：果树栽培和贮藏加工。
