西瓜保鲜试验研究

用单因素试验和正交试验法探讨了西瓜保鲜剂的主要成分苯甲酸钠(A)、山梨酸钾(B)、亚硫酸氢钠(C)等对保鲜西瓜所起作用的大小及最佳浓度，并就西瓜保鲜剂对西瓜的耐寒及耐热性的影响进行了探讨。结果表明，苯甲酸钠、山梨酸钾单独使用的最适浓度为1800mg·L-1和1500mg·L-1，可使贮存30d(天)的西瓜的好果率由38.1%提高到62.1%和65%。亚硫酸氢钠单独试用于西瓜保鲜有一定的副作用。多因素正交试验结果表明，影响西瓜保鲜的因素的主次顺序为：B＞C＞A。其最佳组合为A2B2C2，即苯甲酸钠(800mg·L-1)、山梨酸钾(800mg·L-1)、亚硫酸氢钠(400mg·L-1)。经保鲜剂处理过的西瓜，在1～10℃下贮藏45d(天)未见冷害，在28～38℃下贮藏45d(天)，其失水率均小于9.5%，而未处理的则高达18%。

Study on Preservation of Watermelon

The effect and their optimal concentration of sodium benzoate (A)，potassium sorbate (B)，sodium sulfite (C) on the storage of watermelon were studied by single factor experiments and cross experiments. And the characteristics of antifreezing，anti-high-temperature of watermelon preservative were discussed. The results indicated that the optimal concentrations of sodium benzoate，potassium sorbate were 1800mg*L-1 and 1500mg*L-1 respectively，which increased the rate of non-decayed watermelon that stored for 30 days from 38.1% of control to 62.8% and 65.0%，Sodium sulfite had a little side-effect to watermelon and no positive effect. Effect of three factors in degree is：B＞C＞A，the best combination was A2B2C2，that is，sodium benzoate 800mg*L-1，potassium sorbate 800mg*L-1，sodium sulfite 400mg*L-1.The symptoms of low-temperature injury were not found under 1-10℃ for 45 days after using watermelon preservative. The rate of weight loss was less than 9.5% under 28-38℃ for 45 days after using watermelon preservative，while that of control was up to 18%.