过氧乙酸处理对哈密瓜采后生理的影响

Effect of peroxyacetic acid on post-harvest physiology of Hami melon

为探究过氧乙酸(PAA)处理对哈密瓜贮藏特性的影响,以哈密瓜‘西州密25号’为试材,分别进行0(对照)、50、100、200μL·L^(-1)的PAA浸泡处理,研究低温贮藏下哈密瓜的贮藏特性变化情况。试验结果表明,PAA处理较对照组可以有效抑制果实硬度和果实中心部位可溶性固形物含量的下降;能够有效减缓果肉细胞中丙二醛含量的升高,降低果实腐烂率,贮藏18 d时,100μL·L^(-1)PAA处理较对照的果实腐烂率低35%。哈密瓜贮藏过程中,PAA处理能够推迟过氧化物酶(POD)、过氧化氢酶(CAT)活性高峰到达时间。综合比较认为,100μL·L^(-1)PAA处理3 min为哈密瓜贮藏前较适处理条件。

To investigate the effect of peroxyacetic acid （PAA） in Hami melon, the experiment was performed, four levels of PAA concentrations of 0, 50, 100, 200 μL·L-1 were carried out. The result indicated that PAA treatment could be more effective in retarding the descending rate of fruit hardness and central soluble solids, slowing the increase of malondialde- hyde（MDA） contents, decreasing the rate of fruit rot. After 200 μL·L-1 PAA treatments, the rotting rate was clearly lower 35% than the control. PAA treatment showed a better benefit of delaying the peak time of the peroxidase （POD） and cata- lase （CAT） compared to CK. Comprehensively, the optimal processing for the storage of Hami melon was 100 μL·L-1 PAA soaking 3 min.