贮藏温度对厚皮网纹甜瓜“川蜜脆玉”品质的影响

Effects of Different Storage Temperatures on the Quality of Cucumis melo var.reticulatus Chuanmicuiyu

温度是影响果蔬贮藏效果的重要因素,为明确厚皮网纹甜瓜新品种“川蜜脆玉”的贮藏特性,以“川蜜脆玉”为试材,研究了3种低温(5、8、12℃)和室温条件对其采后贮藏品质的影响。结果表明,相对室温贮藏而言,低温贮藏可以有效降低甜瓜采后呼吸速率、腐烂率和腐烂指数,延缓丙二醛含量升高和硬度降低,维持果肉较高的亮度(L*值),且在低温贮藏期间甜瓜未产生明显冷害现象。所有贮藏温度中,5℃冷藏效果最好,贮藏28 d时甜瓜仍具有较好的外观和内在品质。

Temperature plays an important role in vegetable and fruit storage.In this study,the Cucumis melo var.reticulatus Chuanmicuiyu planted in Chengdu plain were stored at different temperatures by comparing the quality of muskmelon during storage.The results showed that cold storage(5,8,12℃)significantly reduced breathing rate,decay rate,and decay index of muskmelon,delayed the increase of malondialdehyde content and the loss of hardness,and maintained a higher brightness(L*value).Besides,there was no serious cold injury of the muskmelon observed during storage.Among the three low temperatures,5℃was the best one,which demonstrated storing at this temperature could effectively extends the storage time of Cucumis melo var.reticulatus,and maintained its good appearance even after 28 days storage.