热处理及保鲜剂Amistai Dip对甜瓜的贮藏效果

采用不同热处理温度、热处理时间、保鲜剂浓度对甜瓜进行三因素三水平的正交设计试验，通过定期对处理后贮藏甜瓜硬度、失重率、可溶性固形物等指标的测定及统计分析来说明热处理及保鲜剂Amistai Dip对甜瓜贮藏的作用，并探讨其保鲜效果的优劣。用40℃、50℃、60℃热水对甜瓜分别进行2min、3min、4min浸渍，之后，喷施50mg/kg、100mg/kg、150mg/kg不同浓度的保鲜剂。实验结果表明：50℃处理3min，浓度为150mg/kg的Amistai Dip可明显改善甜瓜的品质，延长甜瓜的寿命，延缓其衰老

Effect of Application of Heat Treatment and Antistaling Amistai Dip on Fresh-keeping of Melon

The physiological influence of heat treatment and Amistai Dip with different density on the melon under normal atmospheric was studied. After the physiological index of hardness melon, the vigor of pectin, dissoluble solid like material, were treated regularly and the effect of the heat treatment and antistaling agent was discussed. After use 40℃、50℃、60℃ hot water sink the melon 2min、3min、4min in ture sprinkle different antistaling agent in 50mg/kg、100mg/kg、150mg/kg. The preserving result indicates that 50℃ processes 3 min Amistai Dip with density of 150mg/kg can obviously improve the melon’s quality, lengthening the life-span of the Melon and delaying it to be feeble