安徽农业科学2011，Vol.39Issue(24)：14996-15000,5.
贮藏温度对果实品质及生理的影响
Effects of Different Storage Temperatures on the Quality and Physiology of Melon
摘要
Abstract
[Objective] The aim was to study the effects of storage temperature on quality and physiology of melon. [Method] Quality and physiology changes of Cucumis melo L. var Yujinxiang stored at 5,10 or 20 ℃ were detected in order to select the optical storage temprature. [ Result] Firmness decreased progressively during storage. It was slowly decreases at 5 ℃ and this elucidated low temprature was beneficial to retarding the fruit firmness. TSS content of the fruit stored at low temperature (5 or 10 ℃) that was no different significantly decreased slower than that of storing at 20 ℃. Respiration rate decreased from 0 d to 4 d,and then increased to the peak value at 8 d. This results suggested ' yujinxing ' melon was climacteric fruit. The respiration rate was inhibited by storing at low temperature. Ethylene production performed the same trend as respiration rate. Moreover weight loss and soluble pectin content increased during the storage time,but it was lower by storing at low temperature than that of storing at 20 ℃. The postharvest decay was serious expecially stored at 20 ℃, and it was normally happened after one week late. However,postharvest decay was aggravated by storing at 5 ℃ because it led to the melon chilling injury. So,the optium cold storage temperature of the melon was 10 ℃. [ Conclusion] The research provides theoretical basis for the preservation of melon.关键词
甜瓜/生理/品质/温度Key words
Melon/ Physiology/ Quality/ Temperature分类
农业科技引用本文复制引用
马文平,倪志婧,任贤,任玉峰..贮藏温度对果实品质及生理的影响[J].安徽农业科学,2011,39(24):14996-15000,5.基金项目
宁夏自然科学基金项目(NZ0840) （NZ0840）
宁夏教育厅重点项目(2008JY001). （2008JY001）
