不同成熟度哈密瓜采后生理和品质的变化

Changes in Post-harvest Physiology and Quality of Hami Melon with Different Maturities at Harvest

哈密瓜是新疆的特产瓜菜之一,但新疆距离哈密瓜主消费区路途遥远,因而开展哈密瓜采收适宜成熟度的研究对其产业发展具有重要意义。对不同成熟度黄皮9818哈密瓜贮藏期间生理及品质变化的试验研究结果表明,不同成熟度黄皮9818果实中心可溶性固形物含量以第2批采收的果实贮藏至第14天最高,为16.99%,且在贮藏结束时其含量也最高,为16.50%;3批果实有机酸、维生素C含量均以第2批果实最高,平均分别为0.83%、28.8610-2mg·g-1;果实硬度,POD、SOD活性,MDA含量则以第1批果实最好。口感方面,贮藏至第28天时,3批果实口感均较好,第1批果实较脆,第2批果实脆甜,第3批果实细腻甘甜。综合不同成熟度黄皮9818哈密瓜贮藏后果实营养品质、生理指标和口感等因素全面考虑,鄯善地区黄皮9818在雌花开放后42d、果实九成熟为适宜采收期。

Hami melon is a one of the specialty vegetables in Xinjiang and is produced in area distant from market. Research related to shelf-life and shipping quality is helpful for Hami melon industry. Changes in post-harvest physiology and quality of Huangpi 9818 with different maturities during storage were studied,the results showed that SSC of the second harvested fruits reached the highest（16.99%） after 14 days in storage,and their SSC was also the highest（16.50%） at the end of storage. Organic acids and vitamin C of the second harvested fruits were the highest（0.83% and 28.86 10^-2 mg·g^-1 on average,respectively）;hardness,POD,SOD activity,MDA content of the fruit of first harvest were the highest. The flesh of the first harvested fruits were crisp,the second and the third harvested fruits were sweet. The proper harvest time for cultivar Huangpi 9818 is 42 days after female flowering,fruit maturity at about 90% ripening in Shanshan region.