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以“东升”南瓜(印度南瓜)为试材,将南瓜果实分组并分别置于5、10、15℃及常温(21~23℃)条件下贮藏并定期取样检测,研究常温和低温贮藏条件下印度南瓜的外观、营养、生理指标的变化规律。结果表明:低温贮藏可延缓南瓜采后贮藏品质劣变的进程。在南瓜采后的同一时期,低温贮藏可以显著降低果实失重率、腐烂指数、呼吸强度、细胞膜透性(相对电导率)及丙二醛含量,并延缓果实硬度、含水量、可溶性固形物等指标的下降速度。但贮藏温度也并非越低越好,在5℃贮藏条件下20d出现冷害现象,且冷害程度随着贮藏期的延长加速增长。综合比较各指标的变化规律可以看出,10℃是南瓜贮藏最适宜的温度。
The fruits of pumpkin were grouped and placed in the condition of 5, 10, 15 ℃ and room temperature (21 ~ 23 ℃) respectively, and sampled and tested periodically with “Dongsheng” pumpkin (Indian squash) Under the conditions of Indian pumpkin appearance, nutrition, physiological changes of the law. The results showed that cold storage could delay the process of postharvest storage quality of pumpkin. During the same period of postharvest pumpkin harvest, low temperature storage could significantly decrease fruit weightlessness, decay index, respiration rate, cell membrane permeability (relative conductivity) and malondialdehyde content, and retard fruit hardness, water content and soluble solids The rate of decline. However, the storage temperature is not as low as possible. Under the storage condition of 5 ℃, the phenomenon of chilling injury occurred in 20 days, and the degree of chilling injury accelerated with the extension of storage period. Comprehensive comparison of the changes of the indicators can be seen, 10 ℃ is the most suitable pumpkin storage temperature.