贮藏温度对笋瓜（印度南瓜）果实呼吸速率和品质指标的影响

以青农绿栗1号（简称绿栗）和桔栗3号（简称桔栗）两个印度南瓜为材料，研究了常温和低温贮藏条件下印度南瓜品种呼吸速率和品质指标的变化规律。结果表明：低温贮藏条件下供试印度南瓜果实的呼吸速率变化较小|而常温下贮藏的呼吸速率呈上升趋势，并于贮藏后25 d达到高峰。印度南瓜果实中的多糖、淀粉含量均呈现下降的趋势|而类胡萝卜素含量则呈增加的趋势，且以常温贮藏条件下增加较快。可溶性糖、可溶性固形物和可溶性蛋白质含量均呈先上升后下降的趋势。除类胡萝卜素外，绿栗果实中多糖、淀粉、可溶性糖、可溶性固形物和可溶性蛋白质含量均显著高于桔栗。低温贮藏条件下印度南瓜果实多糖、淀粉、可溶性糖、可溶性固形物、类胡萝卜素和可溶性蛋白质含量均高于常温贮藏。

Effect of Storage Temperature on Respiratory Rate and Quality Indices of Winter Squash

In order to study the effect of storage temperature on respiratory rate and quality index of winter squash（Cucurbita maxima Duch. ex. Lam.），2 cultivars of winter squash—‘Qingnongluli No.1’（‘Luli’）and‘Juli No.3’（‘Juli’）were taken as experimental material．The results showed that the respiratory rates of the experimental materials under low temperature had very little changes，but their respiratory rates under room temperature increased markedly and reached to the top value at the 25th day after storage．The contents of polysaccharose and starch both showed a trend of decreasing，while the content of carotenoids showed an increasing trend，with a faster rate under room temperature．The contents of soluble sugar，soluble solids，and soluble protein all showed a trend of increasing first，then decreasing．Except for the content of carotenoids，the contents of polysaccharose，starch，soluble sugar，soluble solids，and soluble protein in‘Luli’were significantly higher than those in‘Juli’．The contents of polysaccharose，starch，soluble sugar，soluble solids，carotenoids and soluble protein of both cultivars under low temperature were higher than those under room temperature．