作　　者： ; ; (耿守东）;

机构地区： 新疆农业大学食品科学与工程学院

出　　处： 《北方园艺》 2008年第2期20-22,共3页

摘　　要： 以新疆"早皇后"甜瓜为试验材料,用405、0、60℃的不同水温对甜瓜分别进行2、3、4 min的浸渍处理,研究热处理对甜瓜采后品质的影响。结果表明:不同的热处理均能降低甜瓜腐烂程度,延迟呼吸高峰出现,减缓甜瓜可溶性固形物的消耗,抑制甜瓜的软化,较好的保持甜瓜的品质,有效延长了甜瓜的贮藏期。在50℃水温下浸泡处理3 min对甜瓜品质保持的效果最为明显。 The fresh xinjiang ＂Early-Queen＂ muskmelon were treated with hot water for 2,3,4 rain with the temperature 40℃ ,50℃ and 60℃separately, Effects of heat treaunent on the quality of muskmelon were investigated. It showed that different of hot water treatments not only delayed the rotten rate and restrained the respiration peak but also decline of content of TSS and of firmness. The result indicated that the qualities of muskmelon were kept well with hot water for 3 rain with the temperature 50℃.

关 键 词： 甜瓜 热处理 品质

领　　域： [农业科学] [农业科学]