1-MCP复合杀菌剂对西州蜜甜瓜常温贮藏品质的影响

为了探究不同保鲜剂复合杀菌剂对甜瓜的保鲜效果，以西州蜜甜瓜为试验材料，研究了抑霉唑硫酸盐、ClO₂、咪鲜胺、1-MCP、1-MCP复合抑霉唑硫酸盐和无菌水对甜瓜常温贮藏下品质的影响。结果表明，与对照无菌水相比，所有保鲜剂均可显著抑制甜瓜采后腐烂与失重，维持果实硬度和可溶性固形物含量，提升贮藏品质。1-MCP与1-MCP复合杀菌剂处理可显著抑制西州蜜果实的呼吸速率和乙烯释放速率，呼吸峰值较对照无菌水分别降低43.7%和37.5%，乙烯释放峰值较对照无菌水分别降低47.9%和53.7%，呼吸峰值和乙烯释放峰值出现时间均推迟3 d。其中1-MCP复合杀菌剂对果实可滴定酸和Vc含量保持效果显著，与对照无菌水相比，可滴定酸含量提高40.0%，Vc含量提高38.2%，对西州蜜甜瓜的保鲜效果最好。

Effects of 1-MCP Composite Fungicide Treatment on the Storage Quality of Xizhoumi Muskmelon at Room Temperature

In order to investigate the effect of preservatives and composite fungicides on the storage quality of muskmelon at room temperature, Xizhoumi muskmelon was used as experimental material to study the effects of different treatments (imidazole sulfate, ClO₂, prochloraz, 1-MCP, 1-MCP composite imidazole sulfate, and sterile water) on the storage quality of muskmelon at room temperature. The experimental results showed that compared with the control, all preservative treatments significantly inhibited postharvest decay and weight loss of muskmelon, maintained fruit hardness and soluble solid content, and improved storage quality. The 1-MCP treatment and the 1-MCP composite fungicide treatment could significantly inhibit the respiration rate and ethylene release rate of Xizhoumi fruit. The peak respiration rate decreased by 43.7% and 37.5%, respectively compared to that of the control, and the peak ethylene release rate decreased by 47.9% and 53.7%, respectively compared to that of the control. The occurrence time of the peak respiration rate and ethylene release peak was delayed by 3 days. Among them, the 1-MCP composite fungicide treatment had a significant effect on maintaining the content of titratable acid and ascorbic acid in fruits. Compared with the control, the titratable acid content increased by 40.0% and the ascorbic acid content increased by 38.2%, indicating the best preservation effect on Xizhoumi muskmelon.