保鲜剂和低温预冷对甜瓜的保鲜效应

薄皮甜瓜是黑龙江地区的特产瓜菜之一,但不耐运输且贮藏时间非常短,因而开展薄皮甜瓜贮运适宜条件的研究对其发展具有重要意义。利用几种保鲜措施对果实进行保鲜处理,通过贮运试验对果实贮藏情况以及货架期进行调查,并分析果实腐烂度、可溶性固形物含量、糖酸比、果实硬度、失重率等生理生化指标的变化,结果表明:用酸菜鲜喷雾预处理甜瓜优于保鲜剂山梨酸钾和保鲜膜、蜂蜡处理,保鲜效果最好,运后贮藏8d调查甜瓜腐烂率为32.35%,腐烂指数为10,货架期14d;保鲜效果依次为:酸菜鲜>山梨酸钾>蜂蜡>保鲜膜;采后10℃条件下分别对甜瓜进行1、5、10h预冷处理,以10h效果最佳,运后贮藏8d调查甜瓜腐烂率为32.35%,腐烂指数为10,货架期14d。

Effects of preservatives and low temperature pre-cooling on the shelf-life of melon (Cucumis melo L.)

Oriental melon(Cucumis melo L.) with edible skin is a special local melon product with very short shelf-life. It is important to find suitbale condition for transportation and preservation for this kind of melon. We treated the fruit with several preservatives and pre-cooling and observed rate of fruit rotton, soluble solid content, sugar-acid ratio,weight loss and firmness during storage. Suancaixian was better than other treatments for keeping melon quality. The rotten rates,rotten index and shelf life was 32.35% ,10 and 14 days,respectively. The effectiveness of the treatments are suancaixian >potassium sorbate>beeswax>stored bags. Among the pre-cooling treatments of melon at 10 ℃ for 1 h,5 h and 10 h,the treatment of 10 h was the best. After 8 days storage of the melons under the best treatment,the rotten rates,rotten index and shelf life was 32.35%,10 and 14 days respectively.