摘要
【目的】研究不同杀菌剂处理对采后哈密瓜品质的影响。【方法】以新疆"8501"哈密瓜为研究对象,采用NaCl(1.5%、2%、2.5%)、水杨酸(0.5‰、1‰、1.5‰)、草酸(4‰、6‰、8‰)和柠檬酸(0.5%、1%、1.5%)对哈密瓜进行采后涂抹杀菌剂处理,定期测定哈密瓜采后贮藏期间的各项品质指标。【结果】2%的NaCl、1‰的水杨酸、6‰的草酸和1%的柠檬酸处理,均能延缓哈密瓜呼吸高峰,降低VC含量损失,促进果实总酚和类黄酮含量的积累,减缓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。【结论】综合比较,以1‰的水杨酸处理效果最佳。
[ Objective]To study the effect of different fungicides treatments on the quality of postharvest Hami melon. [Method] The quality indicators during postharvest storage of Xinjiang ＂8501＂ Hami melon, which was treated with the different fungicides NaC1 （1.5%, 2%, 2.5% ）, salicylic acid （0.5 ‰, 1‰, 1.5 ‰）, oxalic acid （4 ‰, 6 ‰, 8 ‰） and citric acid （0.5%, 1%, 1.5% ）by painting fungicides after harvesting, were studied. [Result]The results showed that： 2% of NaC1, 1‰ of salicylic acid, 6 ‰ of oxalic acid and 1% of citric acid treatment were able to delay the arrival of Hami melon respiratory peak, decrease the loss of VC content, promote total phenolics and flavonoids accumulation of the fruit, slow down the consumption of soluble solids and inhibit fruit softening, which would better maintain the quality of Hami melon, and effectively extend the storage period. [ Conclusion] Comprehensive comparison indicated that 1‰ of the salicylic acid treatment was the best.
出处
《新疆农业科学》
CAS
CSCD
北大核心
2010年第11期2205-2210,共6页
Xinjiang Agricultural Sciences
基金
国家科技部国际合作项目(2009DFA32160)
科技部科技人员服务企业行动(2009GJG/2007BAD52B07)
关键词
杀菌剂处理
哈密瓜
品质
Fungicide treatment
Hami melon
quality
