“金花蜜25号”哈密瓜在不同贮藏温度下的品质变化

Quality Change of ’Jinhuami 25’ Cantaloupe under Different Storage Temperatures

为探究不同贮藏温度下“金花蜜25号”哈密瓜的品质变化、延长哈密瓜贮藏保鲜期,该文以“金花蜜25号”哈密瓜为试验材料,分别将其放置在(-1±0.3)℃和(4±0.3)℃的冷藏库中贮藏,测定其采后贮藏过程中理化指标和抗氧化酶活性的差异。在两种贮藏温度下,哈密瓜果实的品质随贮藏时间的延长而下降;与-1℃处理组的哈密瓜相比,4℃处理组哈密瓜中可滴定酸、维生素C损耗较少,过氧化氢、超氧阴离子含量较低,抗氧化酶活性较高,且细胞膜通透性较低,丙二醛含量、纤维素酶、多聚半乳糖醛酸酶活性较低。

This research was conducted to better understand storage characteristics of cantaloupe,for the end use of extending the storage period while maintaining the quality of this fruit. In this paper,the ’Jinhuami 25’cantaloupe,a local variety from Xinjiang,China,was used as the study subject. Based on existing research,cantaloupe with good senses and no mechanical damage were selected and stored at(-1±0.3)℃ and(4±0.3)℃.The physical and chemical indexes and antioxidant enzyme activity of the cantaloupes were measured to ascertain the differences in these properties between the storage temperatures. Under both storage temperatures,the quality of the cantaloupe fruit decreased with increasing storage time. The loss of titratable acid and vitamin C was lower in the cantaloupes stored at 4 ℃ than in those stored at-1 ℃. Likewise,the hydrogen peroxide,superoxide anion,malondialdehyde,and cellulose contents and polygalacturonase activity were lower in the cantaloupes stored at 4 ℃ than in those stored at-1 ℃. In contrast,the antioxidant enzyme activity was higher in the cantaloupes stored at 4 ℃ than in the cantaloupes stored at-1 ℃.