中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 不同成熟度伽师瓜采后品质的差异 新疆农业科学 2015,52 (12) 2230-2237
Position: Home > Articles > Postharvest Quality Difference of Jiashi Melons Harvested at Different Maturity Stages Xinjiang Agricultural Sciences 2015,52 (12) 2230-2237

不同成熟度伽师瓜采后品质的差异

作  者：
刘同业;薛素琳;潘俨;张婷;车凤斌;董成虎;孟新涛
单  位：
新疆农业科学院农产品贮藏加工研究所;新疆农业大学食品科学与药学学院;新疆阿勒泰市农业局
关键词：
伽师瓜;成熟度;采后品质
摘  要：
【目的】研究不同成熟度伽师瓜采后品质的差异,确定适宜贮运的采收成熟度,为甜瓜的分级贮运技术提供分选依据。【方法】以可溶性固形物含量(SSC)为成熟度分选指标,使用近红外无损测糖仪分选出成熟度1(SSC<10%)、2(SSC 10%~12%)、3(SSC>10%)的常规种伽师瓜。3℃贮藏60 d内连续测定3个成熟度果实发病指数、可溶性固形物含量、可滴定酸含量、硬度、相对电导率的差异。【结果】贮藏29~40 d果实腐烂指数>10%,不宜继续贮藏。SSC<12%伽师瓜采后相对耐贮,贮期软腐偏低4.50%~10.05%。其中,SSC10%~12%果实可滴定酸含量最高,贮期硬度高,贮藏后熟SSC提高约1.77%、比成熟度1、3果实平均高0.95%~2.16%,品质相对好。SSC<10%果实的糖、酸积累少,后熟SSC增加1.73%、最高仅10.67%,品质相对差;贮藏30 d后腐烂加重时硬度明显下降。SSC>12%果实采后易软腐、硬度低、糖酸下降快,品质劣变明显。【结论】常规种伽师瓜SSC 10%~12%适宜低温贮运,SSC<10%成熟不足的果实采后硬度下降明显,不适宜运输;而成熟度过高的果实仅适合采后鲜销。
译  名：
Postharvest Quality Difference of Jiashi Melons Harvested at Different Maturity Stages
作  者：
LIU Tong-ye;XUE Su-lin;PAN Yan;ZHANG Ting;CHE Feng-bin;DONG Cheng-hu;MEN Xin-tao;Altay Agricultural Bureau;College of Food and Pharmaceutical Sciences,Xinjiang Agricultural University;Research Institute of Agro - products Storage and Processing,Xinjiang Academy of Agricultural Sciences;
关键词：
Jiashi melon,maturity stage,postharvest quality
摘  要：
【Objective 】 Postharvest quality difference of Jiashi melons harvested at different maturity Stage was studied to determine the proper maturity for transport and storage grading. 【Method】Maturity stage1( SSC < 10%),2( SSC 10% ~ 12%),3( SSC > 10%) of Jiashi melons were graded with NIR sugar detector based on the soluble solid content( SSC) which indicated the fruit maturity. Decay index,SSC,titratable acidity( TA),firmness,relative conductivity of 3 maturity stage Jiashi melons were detected during 60 d storage at 3℃. 【Result】Jiashi melons whose decay degree was above 10% were no longer refrigerated after postharvest 29 d ~ 40 d. Melons with SSC < 12% decay less than 4. 50% ~ 10. 05%. Melons with SSC10% ~ 12%could have the highest TA and maintain better firmness,which had better quality because of a raise of SSC 1.77% up ripening in storage and 0. 95% ~ 2. 16% SSC higher than the melons of maturity stage 2 or 3. Melons with SSC < 10% had poor postharvest quality because of less sugar and acid,although they had a raise of SSC1. 73% up to the max at 10. 67% when ripening in storage,and also had the sharp decline of firmness with quick deterioration after 30 d storage. Melons of SSC > 12% were perishable with quality loss,especially when they had a sharp decline of firmness and contents of sugar and acid. 【Conclusion】Conventional Jiashi melon with SSC 10% ~ 12% were proper for storage and transportation. Under- mature melons with SSC < 10%were not because of firmness decline sharply in postharvest. Over- mature melons should be sold and consumed fresh.

相似文章

导出引用
计量
文章访问数: 8
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46