不同降温方式对薄皮甜瓜贮藏品质的影响

Effect of Different Cooling Methods on the Storage Quality of Thin Skin Melon

以"日本甜宝"甜瓜为试验材料,采用急速与缓慢两种降温方式降至6℃贮藏,定期测定与甜瓜果实贮藏品质相关的指标,分析比较不同降温方式对薄皮甜瓜贮藏品质的影响。结果表明:在贮藏前期(0~4 d),急速降温的果实硬度和可溶性固形物含量下降缓慢;在贮藏16~20 d,缓慢降温的果实硬度、可溶性固形物和可滴定酸含量高于急降果实,乙烯释放量低于急降果实。缓慢降温甜瓜果皮亮度高、色泽好,贮藏末期酯类物质含量较高;且在贮藏12~16 d保持了较高的过氧化氢酶和过氧化物酶活性。贮藏20~28 d,急速降温果实MDA含量、腐烂率高于缓慢降温果实。因此,缓慢降温较急速降温更适于甜瓜的贮藏保鲜。

’Japanese sweet treasure’melons that used as test materials were stored at 6℃by rapid and slow cooling methods respectively.The indexes related to storage quality were measured regularly.Effect of different cooling methods on the storage quality of melon were analyzed.The results showed that at the stage of pre-storage(0~4 d),the firmness and soluble solid content of rapid cooling fruit decreased slowly.During the storage period of16~20 days,the firmness,soluble solid and titrable acidity contents of the samples treated by slow cooling were higher than that by the rapid cooling treated one which corresponding significantly lower ethylene production.The samples treated by slow cooling exhibited better color,maintained higher CAT and POD activities and contained abundant esters during the storage period of 12~16 days.During the storage period of 20~28 days,MDA content and decay rate of the repaid cooling treated samples were higher than the slow cooling treated ones.The slow cooling method was more suited for fresh-keeping of‘Japanese sweet treasure’melons during storage.