壳聚糖/H_(2)O_(2)雾化处理对伽师瓜贮藏品质的影响

Effect of chitosan/H_(2)O_(2) treatment on storage quality of Jiashi melon

为研究壳聚糖、H_(2)O_(2)对伽师瓜长期贮藏的保鲜效果,在前期研究的基础上,采用1%壳聚糖涂膜+6%H_(2)O_(2)纳米雾化处理伽师瓜,在(2±0.5)℃下贮藏,分析贮藏品质变化,并对测定结果进行主成分分析。结果表明,保鲜处理能维持伽师瓜的采后品质,其中壳聚糖/H_(2)O_(2)复合处理效果最佳,可以显著延缓果实的腐烂指数(0.105%),抑制硬度下降(4.21 kg/cm^(2))和重量损失(4.90%),减少SSC(11.5%)和ASA(15.44%)物质的消耗,防止细胞膜损伤并诱导抗氧化酶活性。PCA分析获得2个主成分,累计贡献率93.6%,其中失重率、电导率和CAT活性是伽师瓜保鲜中的关键指标。综合分析,1%壳聚糖涂膜和6%H_(2)O_(2)纳米雾化复合处理对伽师瓜有显著的保鲜效果,且优于单一处理,可为伽师瓜的长期保鲜提供理论指导。

Preservation effect of chitosan,H_(2)O_(2) treatment on long-term storage of Jiashi melon was studied.Based on the previous research,1%chitosan coating and 6%H_(2)O_(2) nano atomization treatment was applied to Jiashi melon and stored at(2±0.5)℃.The quality changes during the storage were analyzed using principal component analysis.The results showed that preservation treatments could maintain postharvest quality of Jiashi melon,chitosan/H_(2)O_(2) composite treatment had significantly delayed fruit decay index(0.105%),inhibited loss in hardness(4.21 kg/cm^(2))and weight(4.90%),reduced consumption of SSC(11.5%)and ASA(15.44%)substances,prevented cell membrane damage,and induced antioxidant enzyme activity.PCA analysis obtained two principal components,with cumulative contribution of 93.6%.Among them,weight loss rate,conductivity,and CAT activity were key indicators in the preservation of Jiashi melon.Overall analysis showed that combined treatment of 1%chitosan coating and 6%H_(2)O_(2) nano atomization had significant preservation effect on Jiashi melon,and was superior to a single treatment.The study provides theoretical guidance for long-term preservation of Jiashi melon.