不同温度和保鲜剂对鲜切甜瓜贮藏性状的影响

Influences of Different Temperatures and Preservatives on the Storage Properties of Fresh-cut Melon

[目的]研究不同温度和保鲜剂对鲜切甜瓜贮藏性状的影响,得出比较理想的鲜切甜瓜的贮藏方法。[方法]以厚皮甜瓜"金凤凰"为材料,比较9种处理方式下甜瓜的贮藏性状。[结果]4℃加食盐处理不仅可延缓鲜切甜瓜硬度、可溶性固形物和VC含量的降低以及透明化、膜透性的增加,减少失重,保持果实的外观品质,延长保鲜时间,且可保持更高的SOD活性、更低的POD活性,防止果实褐化;10℃和室温下不同保鲜剂的保鲜效果较差。[结论]该研究为鲜切甜瓜的加工、保鲜及营养品质的提高提供了理论依据。

[Objective]The research aimed to the influences of different temperatures and preservatives on the storage properties of fresh-cut melon and gain the ideal storage method.[Method]The muskmelon ＂golden phoenix＂ was the material,and the storage properties of melon in 9 kinds of treatment manners were contrasted.[Result]4 ℃ with the salt treatment of fresh-cut melon could stay the decline of hardness,soluble solid,vitamin C and the increment of transparency,membrane permeability,reduce the weight loss,keep the appearance quality of fruit,extend the preservation time.Moreover,it could maintain the higher SOD activity and the lower POD activity to prevent the fruit browning.However,the preservation effects of different preservatives in 10 ℃ and the room temperature were worse.[Conclusion]The research provided the theory basis for the processing,fresh-keeping of fresh-cut melon and the improvement of nutritional quality.