不同低温条件下'羊角蜜'甜瓜果实的贮藏性能研究OA

To investigate the optimal storage temperature of the'Yangjiaomi'muskmelon,this study harvested the'Yangjiaomi'and stored it at low temperatures of 3,6,9,12 ℃ respectively,measuring changes in the physicochemical indicators such as flesh hardness,soluble solids content,and skin color during storage;after 14d of low-temperature storage,they were then transferred to an environment of(19±0.5)℃ to observe the impact of different low-temperature treatments on the shelf life of'Yangjiaomi'.The results showed that the relevant indicators of 9 low temperature treatment were superior to those of other low temperature treatments.Under 9 ℃,the content of soluble solids increased the most during storage,reaching 0.77％;the hardness of the fruit pulp decreased the least,at 32.4％;the weight loss rate was lower than other treatments(5.9％);ethylene release was the slowest,with a maximum ethylene release of 0.35 μL/(kg·h)and a relatively stable change;no obvious yellowing and browning of the peel occurred.At the same time,9 ℃ low temperature storage could prevent the occurrence of chilling injury,and keep the fruit in good appearance quality.In summary,the optimal storage low temperature for'Yangjiaomi'melon was 9℃,which could effectively reduce the storage loss of fruit and extend the shelf life.