臭氧处理对哈密瓜常温贮藏品质的影响

Effect of O;Treatment on Storage Quality of Hami Melon at Normal Temperature

以"西州蜜25号"哈密瓜为原料,在常温下分别对其进行0 mg/m^(3)(对照组)和10 mg/m^(3)臭氧(处理组)处理4 h,并置于常温(22±2)℃下进行贮藏。通过观察哈密瓜果实的腐烂症状,测定腐烂指数、可溶性糖等指标,研究10 mg/m^(3)臭氧处理对哈密瓜贮藏品质的影响。结果表明:与对照组相比,臭氧处理可降低果实腐烂指数,减轻腐烂症状,抑制果实呼吸作用,并延缓果实硬度和抗坏血酸含量的下降速度,较好地维持了果实可溶性固形物、可滴定酸、可溶性糖和可溶性蛋白含量,一定程度上保持了果实的贮藏品质。

Taking ‘Xizhoumi 25 ’Hami melon as raw material, Hami melon was treated with 0 mg/m^(3)(control group) and 10 mg/m^(3) O_(3) (treatment group) for 4 hours at normal temperature, and then stored at normal temperature(22±2)℃. The effects of O_(3) treatment with 10 mg/m^(3)concentration on the storage quality of Hami melon during storage were studied by observing decay symptoms, and determining the decay index and soluble sugar of Hami melon fruit. The results showed that compared with the control group, O_(3) treatment could reduce fruit decay index and symptoms, inhibit the increase of respiration intensity and delay the decline of fruit hardness and ascorbic acid content, better maintain the contents of soluble solids, titratable acids, soluble sugar, and soluble protein, and maintaining the quality of fruits to a certain extent.