海南师范大学学报（自然科学版）2025，Vol.38Issue(3)：296-301,6.DOI:10.12051/j.issn.1674-4942.2025.03.006
贮藏温度对不同品种黄瓜品质的影响
Effect of Storage Temperature on the Quality of Different Cucumber Varieties
摘要
Abstract
Cucumbers were selected as the research objects,and the changes of physical and chemical indexes of different cucumber varieties under different temperature environments were analyzed,including water content,decay degree,weight loss rate,respiratory intensity,soluble solids content,relative conductivity,chlorophyll content,titratable acid content and flavonoid content.Three temperature environments of 6,12 and 18℃were set for the experiment.The results showed that the decay degree and relative conductivity were the largest at the end stage at 6℃.The change of respiratory intensity of cu-cumber was stronger than that of cucumber,and the flavonoid content of cucumber was stronger than that of cucumber.At 12℃,the rot rate was the lowest at the end stage,and the rot degree of dry cucumber was less than that of cucumber.The chlorophyll content and titratable acid content changed the most.The change in weight loss rate was the largest at 18℃.The soluble solids content of dry cucumber first increased and then decreased,and the soluble solids content of cucumber decreased all the time.In summary,compared with 6℃and 18℃,the storage quality of cucumber at 12℃is the most sta-ble and the storage time is the longest.关键词
贮藏温度/含水量/失重率/呼吸强度/腐烂度Key words
storage temperature/moisture content/weight loss rate/respiratory intensity/degree of decay分类
轻工纺织引用本文复制引用
张晨阳,张晓,路恒,朱志强,张哲..贮藏温度对不同品种黄瓜品质的影响[J].海南师范大学学报（自然科学版）,2025,38(3):296-301,6.基金项目
国家自然科学基金项目(12172254) （12172254）
