| 两种哈密瓜不同贮藏温度果实质地变化关系 |
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| 引用本文： | 房世杰,徐斌,潘俨,张婷.两种哈密瓜不同贮藏温度果实质地变化关系[J].新疆农业科学,2019,56(9):1626-1634. |
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| 作者姓名： | 房世杰 徐斌 潘俨 张婷 |
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| 作者单位： | 1、新疆农业科学院科研管理处,乌鲁木齐 830091;2、新疆农业科学院农产品贮藏与加工研究所,乌鲁木齐 830091 |
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| 基金项目： | 农业农村部西北绿洲农业环境重点实验室开放课题"环境温度变化对新疆东部地区厚皮甜瓜采后果肉组织质地物性影响的研究"(NYBXBLZ-201803) |
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| 摘 要： | 【目的】研究环境温度变化对新疆哈密瓜冷链运输品质的影响。【方法】以西州密17号、西州密25号为研究对象,分析不同温度条件下哈密瓜果实质地硬度、粘附性、内聚性等物性指标变化趋势及相关性分析。【结果】西州密17号、西州密25号在不同温度条件下,各质地指标随贮藏时间的延长呈现出一定程度的波动,波动幅度前者较后者平缓;西州密17号果实硬度、粘附性、内聚性、胶粘性、咀嚼性两两之间存在极显著差异(P<0.01),西州密25号果实硬度、内聚性、弹性、胶粘性、咀嚼性两两之间存在极显著差异(P<0.01)。【结论】西州密17号、西州密25号果实各质地指标受温度影响明显,随贮藏时间的延长呈现出不同程度的波动,西州密17号相较西州密25号各质地指标波动幅度小,更耐贮藏;西州密17号最佳贮藏温度为5℃,西州密25号最佳贮藏温度为10℃。
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| 关 键 词： | 哈密瓜 温度 质地变化 |
| 收稿时间： | 2019-08-06 |
Study on the Relationship between Fruit Texture Change of Two Hami-Melons at Different Storage Temperatures |
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| FANG Shi-Jie,XU Bin,PAN Yan,ZHANG Ting.Study on the Relationship between Fruit Texture Change of Two Hami-Melons at Different Storage Temperatures[J].Xinjiang Agricultural Sciences,2019,56(9):1626-1634. |
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| Authors: | FANG Shi-Jie XU Bin PAN Yan ZHANG Ting |
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| Institution: | 1. Scientific Research Administration Office, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China;2.Research Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China |
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| Abstract: | 【Objective】 The high rate of actual loss after harvest of Xinjiang Hami-melon is an important bottleneck restricting the development of Xinjiang Hami-melon industry. Cold chain transportation is an important means to solve this problem. Temperature change is the main reason that affects the decay and deterioration of Hami-melon during transportation. So it is necessary to study the change of environmental temperature to maintain the quality of cold chain transportation of Hami-melon in Xinjiang. 【Method】Taking Xizhoumi 17 and Xizhoumi 25 as the research objects, the changing trend and correlation analysis of physical properties such as hardness, adhesiveness and cohesiveness of Hami melon fruit at different temperatures were studied. 【Result】The texture indexes of Xizhoumi 17 and Xizhoumi 25 fluctuated to a certain extent with the prolongation of storage time under different temperature conditions, the fluctuation range of the former was gentler than that of the latter. There were significant differences in fruit hardness, adhesiveness, cohesiveness, tackiness and chewiness of Xizhoumi 17 (P< 0.01), and significant differences in fruit hardness, cohesiveness, tackiness, elasticity and chewiness of Xizhoumi 25 (P< 0.01). 【Conclusion】The fruit texture indexes of Xizhoumi 17 and Xizhoumi 25 were significantly affected by temperature with the prolongation of storage time fluctuating in different degrees. Xizhoumi 17 had smaller fluctuation range of texture indexes than Xizhoumi 25, so the former was more durable for storage. The optimum storage temperature for Xizhoumi 17 was 5℃, and for Xizhoumi 25, it was 10℃. |
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| Keywords: | Xinjiang Hami-melon temperature texture change |
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