热处理对哈密瓜‘西州密25号’采后贮藏特性的影响

Effect of heat treatment on melon ‘Xizhoumi No. 25' postharvest storage characteristics

为了研究热水处理对哈密瓜贮藏效果的影响,以‘西州密25号’为试材,采用3种不同温度热水处理,对可溶性固形物含量（TSS）、硬度、超氧化物歧化酶（SOD）、过氧化氢酶（CAT）等相关指标进行测定和分析。结果表明：经过热水处理的哈密瓜果实可溶性固形物含量比对照高0.2%~0.45%;果实硬度高于对照0.1~0.5 kg·cm-2;55℃和60℃热水处理的果实CAT分别比对照高44.9%、22.6%;SOD酶高峰期比对照延迟3 d出现。55℃和60℃热水处理均能提高哈密瓜的贮藏品质,延长贮藏时间,以55℃表现最佳。

In order to elucidate the effect of hot water treatment on melon storage, three different temperature hot water treat- ments were used. TSS, hardness, SOD, CAT and other related indicators of ‘ Xizhoumi No. 25＇ were measured. Through hot water treatment, the total soluble solids increased by 0.2%-0.45%, hardness was higher than CK 0.1-0.5 kg. cm-2, CAT of 55℃ and 60 ℃ hot water treatment was increased by 44.9% and 22.6%, SOD enzyme peak appeared 3 days later than CK. The 55℃ and 60℃ hot water treatment could improve the storage quality, prolong storage time and the 55 ℃ hot water treat- ment was the best.