摘要
“玉金香”甜瓜采后分别进行常温无膜(20℃)、常温包膜(20℃+IFW)、低温无膜(9℃)、低温包膜(9℃+IFW)四种处理,在贮藏期定期测定失重率、呼吸强度、可溶性固形物(TSS)、含酸量、硬度、口感评定及腐烂率的结果表明低温和单果包膜比常温无膜可有效降低“玉金香”甜瓜在贮藏过程中的失重率,延缓果实衰老,抑制呼吸强度;各处理贮藏期间果实的TSS、含酸量均略有降低,在整个贮藏期间,常温处理的果实硬度下降很快,并由于软腐病(Rhizopusstolonifer)和红粉病(Cephalotheciumroseum)的侵染引起的腐烂率持续上升,相比之下,低温能有效控制上述腐烂。
Four post-harvest treatments were applied on “Yujinxiang” melon: room temperature(20℃) without IFW ,temperature(20℃)with IFW, cool temperature(9℃) without IFW, and cool temperature(9℃) with IFW. Quality parameters,including weight losses, respiration rate, total soluble solids (TSS), organic acid content, hardness, sensory evaluation andincidence of decay, were measured during storage. The results showed that lower temperature and IFW could effectively decreasethe weight losses of fruit, and delay fruit aging, decrease respiration rate of fruit. TSS and the organic acid content decreasedwith increased storage time, the hardness of fruit at room temperature decreased rapidly during storage. Rots caused byRhizopus stolonifer and Cephalotbecium roseum increased with increased storage time. Lower temperature could hibite thelesion spreading.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第4期177-180,共4页
Food Science
