壳聚糖、热处理结合咪鲜胺对哈密瓜采后生化代谢的影响

Effect of prochloraz with chitosan and heat treatment on the Hami melon biochemical metabolism during preservation

目的：研究壳聚糖（Chitosan）、热处理（Heat treatment）结合咪鲜胺（Prochloraz）复合处理对哈密瓜采后生化代谢的影响,为控制哈密瓜采后腐烂提供技术参考。方法：以哈密瓜西州蜜17号为试验材料,经含有咪鲜胺的55℃热水中浸果3 min后取出,晾干,再浸入20 g/L壳聚糖溶液浸泡1 min,自然晾干后贮藏于（6±1）℃冷库中,研究复合处理对哈密瓜采后抗病性的机制。结果：以20 g/L壳聚糖、55℃热水结合咪鲜胺的处理显著增强了果实抗性系统,不仅表现在贮藏前期（0~18 d）对POD、PAL、CAT、SOD、β-1,3-葡萄糖酶、木质素含量的增高,也表现在,处理组能有效抑制病原菌,延缓侵染时间,并当病原菌侵染果实时,显著提高果实体内POD、PAL、几丁质酶、β-1,3-葡萄糖酶、木质素含量,对病原菌造成直接的抵抗作用。结论：采后20 g/L壳聚糖、55℃热水结合咪鲜胺处理可有效抑制哈密瓜采前潜伏侵染的病原菌,并在贮藏后期显著提高果实防御酶活性。

Object： To research the combined treatment including chitosan, heat treatment with prochloraz on biochemical metabolism of Hami melon during storage which can provide a technology reference on controlling decay of Hami melon. Method： Picking up the melon of Xi Zhou Mi Seventeen as the test material. To soak the melon by 55 ℃ water with prochloraz of 3 minutes, airing. Then soaking the melon 1 minute with chitosan of 20 g/L, after doing a naturally airing, placing in a refrigerator of（6±1） ℃ to research the mechanism of disease resistance on Hami melon during storage. Result： After a combined treatment of 55 ℃ water and prochloraz with chitosan of 20 g/L, the melon has a signifi cantly enhanced result. Not only a improvement on POD, PAL, CAT, SOD, β-1,3-Glucose enzyme, the content of lignin on the early stage（0~18 d）, but also treatment group can effectively inhibit pathogens, delay the time ofinfection, and when fruit the infection of pathogens which a improvement on POD, PAL, CAT, SOD, β-1,3-Glucose enzyme, the content of lignin which creating a effect on pathogenic bacteria. Conclusion： A combined treatment of 55 ℃ water and prochloraz with chitosan of 20 g/L could give a effective inhibition of pathogen of Hami melon in the latent infection before, and in the late storage period were signifi cantly improved the activity of defense enzymes.