| 几种贮藏方式对采后哈密瓜生理及贮藏品质的影响 |
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| 引用本文： | 杜娟,廖新福,杨军,腾国玲,张敏,再吐娜.几种贮藏方式对采后哈密瓜生理及贮藏品质的影响[J].安徽农业科学,2014(13):4032-4035,4080. |
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| 作者姓名： | 杜娟 廖新福 杨军 腾国玲 张敏 再吐娜 |
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| 作者单位： | 新疆农业大学经济与贸易学院;新疆维吾尔自治区葡萄瓜果开发研究中心; |
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| 基金项目： | 国家西甜瓜产业技术体系专项资金项目(nycytx-36) |
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| 摘 要： | 目的]研究几种贮藏方式对采后哈密瓜生理及贮藏品质的影响.方法]以新疆哈密瓜西州密17号为试材,采用2～4、4～6、6～8、8～10℃4个贮藏温度下的杀菌剂、1-MCP、杀菌剂复合1-MCP技术对哈密瓜进行采后处理,定期测定哈密瓜采后贮藏期间的各项品质指标.研究几种贮藏方式对采后哈密瓜果实可溶性固形物、硬度、电导率、丙二醛（MDA）含量及POD、SOD与CAT酶活性等的影响.结果]不同采后处理中,6～8℃条件下贮藏、采后杀菌剂复合1-MCP处理,CAT、POD、SOD酶活水平最高;8～10℃贮藏温度下、采后杀菌剂处理,MDA含量水平最高;4～6℃贮藏温度下、来后1-MCP处理,质膜透性最低;2～4℃贮藏温度下、采后1-MCP处理,果实硬度和哈密瓜中心TSS含量水平最高.结论]6～8℃贮藏温度下对西州密17号进行采后杀菌剂复合1-MCP处理,减缓了哈密瓜可溶性固形物的消耗,抑制果实的软化,较好地保持哈密瓜的品质,有效延长哈密瓜的贮藏期.
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| 关 键 词： | 杀菌剂 1-MCP 杀菌剂复合1-MCP 哈密瓜 品质 |
Effects of Several Storage Methods on Postharvest Physiology and Storage Quality of Cantaloupe |
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| Institution: | DU Juan;LIAO Xin-fu;School of Economics and Trade,Xinjiang Agricultural University;Development and Research Center of Grapes and Melons of Xinjiang Uygur Autonomous Region; |
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| Abstract: | Objective] To study the impact of several storage methods on postharvest physiology and storage quality of cantaloupe.Method]Melon-Xizhoumi 17 as test materials,the use of 2-4,4-6,6-8,8-10 ℃ four storage temperatures,fungicides,1-MCP fungicide compound 1-MCP conducted cantaloupe postharvest technology for treatment,periodic determination of the quality indicators during storage after picking cantaloupe.Several studies on post-harvest storage methods melon soluble solids,hardness,conductivity,malondialdehyde （MDA） content,POD,SOD and CAT activity and other effects.Result] Postharvest treatment under different conditions 6-8 ℃ storage temperature,after picking fungicide compound 1-MCP treatment,CAT,POD,SOD activity highest level; under 8-10 ℃ storage temperature,postharvest fungicide treatment,MDA content in the highest level; under 4-6 ℃ storage temperature,postharvest 1-MCP treatment,membrane permeability minimum; under 2-4 ℃ storage temperature,postharvest 1-MCP treatment,fruit firmness and cantaloupe center of TSS content the highest level.Conclusion] Under 6-8 ℃ storage temperature on the Xizhoumi 17 post-harvest fungicide compound 1-MCP treatment,slowing the consumption of cantaloupe soluble solids,fruit softening suppression,better maintain the quality of melon,cantaloupe effectively extend storage period. |
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| Keywords: | Fungicide 1-MCP Fungicide compound 1-MCP Cantaloupe Quality |
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