摘要
以沪产"雪里红"哈密瓜为试材,分别在3℃、5℃、7℃、10℃和常温条件下研究哈密瓜采后贮藏期间果实品质的变化。结果表明:采用低温贮藏能有效降低哈密瓜果实失重,并抑制总酸、总糖和可溶性固形物含量的下降。3℃贮藏温度明显延缓了"雪里红"品质的下降,保持较高的感官和营养品质,贮藏保鲜效果最佳。
The Hami melon （Cucumis melo L. ） cultivar ＂Xuelihong＂ was used as a test material, and experiments of storing its fruits after picking were carried out under 3 ℃, 5 ℃, 7 ℃ and 10 ℃ as well as normal temperature. The results showed that the storage under low temperature could effectively reduce the weight loss of fruits and inhibit the decrease in the contents of total acids, soluble sugar and total soluble solids. The storage at 3℃ obviously retarded the decline of fruit quality, kept a higher nutritive and appearance qualities of fruits, and had the best fresh-keeping effect.
出处
《上海农业学报》
CSCD
2007年第4期121-123,共3页
Acta Agriculturae Shanghai
基金
上海市嘉定区科技攻关项目资助[编号:(2007)JKK002]
关键词
沪产哈密瓜
贮藏温度
营养品质
Hami melon produced in Shanghai
Storage temperature
Nutritive quality
