食品科学2018，Vol.39Issue(9)：196-201,6.DOI:10.7506/spkx1002-6630-201809030
不同贮藏温度对采后伽师瓜果实冷害及品质的影响
Effect of Storage Temperature on Chilling Injury and Quality of Jiashi Melon
摘要
Abstract
The purpose of this study was to investigate the effects of different storage temperatures on chilling injury and fruit quality in Jiashi melon. Changes in decay incidence, weight loss percentage, chilling injury index, hardness, and the activities of fatty acid desaturases (FADs), lipoxygenase (LOX) and adenosine triphosphatase (ATPase) were determined during storage at 0.5, 3.0 and 21.0 ℃, respectively. The results indicated that the occurrence of chilling injury in Jiashi melon was correlated with storage temperature and duration. Jiashi melon was highly vulnerable to chilling injury at 3.0 and 0.5 ℃, but chilling injury appeared relatively late at 0.5 ℃. A lower storage temperature delayed fruit decay, maintained higher activities of FADs and ATPase, inhibited the increase in LOX activity, and enhanced cold resistance in Jiashi melon. While chilling injury did not occur at 21.0 ℃, both weight loss percentage and decay incidence were relatively higher. Based on the above indicators, Jiashi melon had better quality when stored at 0.5 ℃.关键词
伽师瓜/低温贮藏/冷害/采后生理Key words
Jiashi melon/ low temperature storage/ chilling injury/ postharvest physiology分类
轻工纺织引用本文复制引用
安瑞丽,王斌,魏长庆,杜红凤,唐凤仙,单春会..不同贮藏温度对采后伽师瓜果实冷害及品质的影响[J].食品科学,2018,39(9):196-201,6.基金项目
国家自然科学基金项目地区科学基金项目(31560471) （31560471）
