不同温度对西葫芦采后贮藏品质的影响

Changes in Storage Quality in Zucchini Fruit(Cucurbita pepo L.) under Different Temperatures

研究不同贮藏温度(5℃,10℃,15℃和室温)下贮藏10 d对西葫芦采后外观品质、营养品质和生理品质的影响。试验结果表明,与室温贮藏相比,低温可以延缓外观劣变、营养物质的损失以及生理劣变。5℃低温处理下冷害现象严重,果实内部丙二醛含量升高,细胞膜透性增大。10℃处理较15℃相比,维生素C含量、水分含量等营养指标的保持率更高,外观品质更良好。

Investigate the changes of appearance quality,nutrient quality and physiological indexes in zucchini fruit during postharvest storage at 5℃,10℃,15℃ and room temperature for up to 10 d.Refrigerated storage compared with storing at room temperature,which could reduce the degradation of nutrients and prolong shelf life.When zucchini was kept at 5℃,a significantly higher chilling-injury index was observed.And the content in malondialdehyde increased with storage time.A similar result was found for the cell membrane permeability during storage at 5℃.Nutrients retention increased in zucchini fruit stored at 10℃ was much better than fruit at 15℃.