不同处理方式对厚皮甜瓜贮藏品质的影响

Effect of different treatments on storage quality of thick shin Cucumis melon L. during storage

以‘千玉1号’厚皮甜瓜为试材,采用噻苯咪唑（TBZ）熏蒸、焦亚硫酸钠（Na2S2O5）、1-甲基环丙烯（1-MCP）结合气调贮藏等处理方法,研究了不同处理方式下厚皮甜瓜贮藏期间果实品质的变化。结果表明,厚皮甜瓜经TBZ熏蒸后置于贮藏环境中,放入Na2S2O5和1-MCP,在气体成分5%O2＋7%CO2＋88%N2、温度（1.0±0.5）℃、相对湿度85%~90%条件下贮藏,能延缓果实可溶性固形物含量和可滴定酸含量下降,减少水分散失,抑制相对电导率上升,有效地保存总糖含量和原果胶含量,降低果实腐烂损失,使果实硬度保持在较高水平。经该处理后贮藏50 d,甜瓜商品果率91%,果实外观新鲜,感官品质良好,保鲜效果理想。

Using ＂Qianyu No.1＂ thick shin Cucumis melo L. as material,the storage quality changes of the fruit treated by thiabendazole（TBZ）,sodium metabisulfite（Na2S2O5）,1-methylcyclopropene（1-MCP） combined with CA（Controlled Atmosphere） storage were investigated. The results showed that the thick skin Cucumis melo L.was put in the storage environment after fumigated by TBZ,meanwhile the Na2S2O5 and 1-MCP were applied,then it was stored under the conditions of temperature（1.0 ±0.5） ℃,relative humidity 85% ~90% and gas component 5% O2＋7% CO2＋88% N2. The decline of soluble solids and titratable acidity were slowed down,the loss of water content was decreased,the rise of the relative conductance rate was inhibited,the total sugar content and protopectin content were maintained,the rotten loss was reduced,and the firmness was kept at a high level. After 50 days of storage,the commodity rate of Cucumis melo L. could reach 91%,the fresh-keeping effect was ideal with fresh appearance and great sensory quality.