作 者：
时月;张慧君;马越;王宇滨;赵晓燕;张超
单 位：
农业部蔬菜产后处理重点实验室;淮北师范大学;农业部华北地区园艺作物生物学与种质创制重点实验室;北京市农林科学院蔬菜研究中心;果蔬农产品保鲜与加工北京市重点实验室
关键词：
鲜切西瓜;无籽西瓜;红光照射;劣变;风味
摘 要：
为了评价货架陈列期间光照处理对鲜切西瓜品质的影响,在4℃货架陈列期间,使用白光、红光、绿光和蓝光对鲜切西瓜进行光照处理4 d,比较样品失重率、硬度、颜色和风味等品质特征。结果发现,红光处理的光源主要发射峰位于620~650 nm,光谱纯度为100%,强度为(1 104.7±55.7)lx。红光处理使鲜切西瓜的失重率降低至1.81%,比白光处理的失重率降低了51.1%,可溶性固形物含量比白光处理提高4.9%,并且红光处理有效维持果实原有的硬度、颜色和香气。因此,红光处理可延缓鲜切西瓜品质的劣变。
译 名：
Red light exposure retards quality deterioration of fresh-cut watermelon during shelf display
作 者：
SHI Yue;ZHANG Huijun;MA Yue;WANG Yubin;ZHAO Xiaoyan;ZHANG Chao;Beijing Academy of Agriculture and Forestry Sciences,Beijing Vegetable Research Center;Beijing Key Laboratory of Fruits and Vegetable Storage and Processing;Huaibei Normal University;Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture;
关键词：
Fresh-cut watermelon;;Seedless watermelon;;Red exposure;;Deterioration;;Aroma
摘 要：
The effect of light exposure treatment during shelf display on qualities of fresh-cut watermelon was evaluated.The fresh-cut watermelon was exposed with white, red, green, and blue light exposure during the shelf display at 4 ℃ for 4 d, and their weight loss, firmness, color, and aroma were compared. The maximum emissions of red exposure was located in 620-650 nm with the purity of 100% and intensity of(1 104.7±55.7) lx. Red exposure reduced the weight loss rate to 1.81%, which was 51.1% less than the white light exposure. The red exposure also improved the soluble solid content,4.9% higher than the white exposure. Moreover, the red exposure maintained the firmness, color, and aroma of fruit cubes. Therefore, the red light exposure could retard the quality deterioration of the fresh-cut watermelon.
