采前杀菌剂处理对哈密瓜贮藏品质及生理指标的影响

针对哈密瓜田间及采后出现病害腐烂的现象,采用混合杀菌剂0.4 g/kg扑海因+0.53 g/kg亿度勇,在果实膨大期、网纹形成期对哈密瓜‘西州密25号’进行喷药处理,以采后相同杀菌剂处理与自然贮藏处理作为参照,哈密瓜采收后置于室温条件下贮藏,研究采前杀菌剂处理对哈密瓜贮藏品质与生理指标的影响。结果表明,常温贮藏12天时,采前杀菌剂处理果心部位硬度为0.72 kg/cm²,显著高于对照组0.49 kg/cm²;腐烂率为20%,对照组为55%,同时腐烂指数也较对照组低0.65,但效果均不及采后处理组;常温贮藏9天时,采前处理组CAT活性为115.8 U/g,较为平稳。研究认为,采前杀菌剂处理对哈密瓜贮藏品质和生理有一定影响,采前杀菌结合采后杀菌处理贮藏效果更优。

Effect of Pre-harvest Fungicide Treatment on Storage Quality and Physiological Indexes of Harvested Hami Melon

Aiming at the disease and decay of Hami melon in field and post-harvest, taking Xizhoumi 25 as the experimental material, spraying treatment was carried out in the period of fruit enlargement and formation of checker with 0.4 g/kg rovral and 0.53 g/kg oxine-copper. The effects of pre-harvest fungicide treatment on the storage quality and physiological indexes of Hami melon were studied at room temperature. The test results showed that after being stored for 12 d, the hardness of core part treated with fungicides was 0.72 kg/cm², which was significantly higher than that of the control group (0.49 kg/cm²). The decay rate under pre-harvest treatment was 20%, and the control group was 55%, but the effect was not as good as that in the post-harvest treatment group. On the 9^th d under room temperature storage, the CAT activity of pre-harvest treatment was 115.8 U/g, which was relatively stable. The conclusion is that the pre-harvest treatment has a certain effect on the storage quality and physiology of Hami melon, and the storage effect of pre-harvest combined with post-harvest treatment is better.