籽瓜风味西瓜中不同品种储藏差异研究

研究比较不同籽瓜风味西瓜品种间的品质、生理及储藏特性的差异，为该类品种果实的储藏运输及市场运作提供理论依据。以‘甜籽1号’、‘爽月’、‘西籽1号’、‘林籽3号’4个籽瓜风味西瓜品种为材料，‘西农8号’西瓜为对照，研究常温储藏期间该类品种果实品质和生理的变化和差异。结果表明，储藏70天，品种‘甜籽1号’、‘爽月’、‘西籽1号’和‘林籽3号’的瓜皮厚度分别下降了33.6%、44.2%、31.3%、39.2%，瓜皮硬度从12.08、11.67、11.27、11.85 kg/cm²分别下降到6.78、6.33、5.60、6.65 kg/cm²。籽瓜风味西瓜品种间果实重量损失差异明显，分别为3.1%、3.5%、3.8%、2.8%。品种‘爽月’细胞膜渗透率急剧上升至83%，瓜瓤变质成水状，失去食用价值。籽瓜风味西瓜整体上均比西瓜耐储藏。不同品种的籽瓜风味西瓜具有不同的储藏特性，以品种‘甜籽1号’最耐储藏和运输，品种‘西籽1号’次之，品种‘爽月’和‘林籽3号’较差。

Research on Storage Characteristics of Edible Seed Watermelon Varieties

The study aims to compare the quality, physiology and storage characteristics of different edible seed watermelon varieties, and provide theoretical basis for storage and marketing of edible seed watermelon. Four varieties of edible seed watermelon, ‘Tianzi-1’, ‘Shuangyue’, ‘Xizi-1’ and ‘Linzi-3’, were taken as the test materials, and a flesh watermelon variety ‘Xinong-8’ was used as the control, to study the change of quality and physiology of edible seed watermelon that stored at room temperature. The results showed that the peel thickness of ‘Tianzi-1’, ‘Shuangyue’, ‘Xizi-1’ and ‘Linzi-3’ decreased by 33.6%, 44.2%, 31.3% and 39.2%, respectively; the peel firmness dropped from 12.08, 11.67, 11.27, 11.85 kg/cm² to 6.78, 6.33, 5.60, 6.65 kg/cm²; the weight of fruits decreased by 3.1%, 3.5%, 3.8%, 2.8% after storage for 70 d. The cell membrane permeate rate of ‘Shuangyue’ rose to 83%, flesh degenerated into watery and lost edible value. In general, the storability of edible seed watermelon is better than that of flesh watermelon, and there are differences in storage characteristics among different varieties of edible seed watermelon. The ‘Tianzi-1’ is the best, followed by ‘Xizi-1’, and the ‘Shuangyue’ and ‘Linzi-3’ are less suitable for storage and transportation.