伽师瓜贮藏温度试验小结

[目的]试验以伽师瓜为研究对象,筛选其适宜的贮藏保鲜温度.[方法]温度设置为:1、2和3℃,从贮藏温度与伽师瓜采后呼吸强度、乙烯释放量、可溶性固形物含量、总糖含量、总酸含量、硬度、果肉细胞膜透性等关系方面, 研究了伽师瓜采后生理活性和适宜贮藏温度.[结果]在贮藏过程中可溶性固形物和总糖均略有下降,中后期总酸含量下降明显;在1℃条件下能较好的保持伽师瓜的硬度、延缓呼吸高峰出现的时间、降低呼吸强度、维持较低的电导率、延缓细胞衰老和减少腐烂.[结论]在较低温度下伽师瓜表面凹陷能否作为伽师瓜冷害的重要指标,值得商榷.

A Brief Summary on Storage and Preservation Temperature of Jiashi Muskmelon

[Objective and Method]The present experiment was carried out to screen the suitable temperature for Jiashi Muskmelon 1℃,2℃ and 3℃ to study the post-harvesting respiration tate ethylene production,soluble solids content,total sugar content,total acid content,hardness,pulp cell membrane permeability, etc.[Result]The result showed that in the storage process, soluble solids content and total sugar content of Jiashi Muskmelon had dropped slightly, total acid content had dropped obviously in the middle and late storage process; Under 1 ℃,it can maintain hardness of Jiashi Muskmelon,delay the time of respiration peak,reduce respiration rate,last out the lower electrical conductivity,inhibit cell senescence and reduce decay. [Conclusion]Under lower temperature, it is of great importance to devote every effort to maintain the surface of Jiashi Melon.