摘要
以哈密瓜为实验材料,将哈密瓜果实置于室温(20-35℃)与低温(3-5℃)条件下进行储藏,每7d分别测定不同浓度外源水杨酸处理组的哈密瓜和对照组的哈密瓜果实中的果实失重率、硬度、可溶性固形物(TTS)、总糖、总酸、维生素C等指标的变化。结果表明:水杨酸可以有效减少哈密瓜的失重,降低呼吸速率并推迟呼吸高峰期,延缓糖度和维生素C的流失,降低腐烂率,说明水杨酸能有效的保持哈密瓜的新鲜度。
Hami melon fruit post - harvest physiological and biochemical research through Hami melon fruit will be placed at room temperature（20 -35℃ ） and low temperature （3 -5℃ ）conditions for storage, different concentrations were measured every week, the source of salicylic acid - treated group and control group of Hami melon fruit of the melon fruit weight loss , Hardness, soluble solids, total sugar, total acid, vitamin C and other indicators of change, and analysis of its mechanism. The results showed that the salicylic acid can be effective in reducing the weight loss Melon, lower respiratory rate and breathing to postpone the peak of delaying sugar content and the loss of vitamin C, reducing decay rate of salicylic acid that can effectively maintain the fresh melon.
出处
《安徽农学通报》
2009年第11期86-88,49,共4页
Anhui Agricultural Science Bulletin
关键词
哈密瓜
水杨酸
低温
Melon
Salicylic Acid
Low - temperature
