作　　者： ; ; ; ; ;

机构地区： 新疆农业大学食品科学与工程学院

出　　处： 《果树学报》 2013年第3期465-469,共5页

摘　　要： 【目的】探讨哈密瓜生长期套袋对贮藏期间腐烂的发生是否有影响,为商业贮藏保鲜哈密瓜提供理论依据和技术参考。【方法】以‘蜜农9号’哈密瓜为试验材料,分别采用白色透气薄膜袋(简称白袋)、编织袋、普通聚乙烯食品袋(简称PE袋)3种袋子对授粉17 d后的哈密瓜进行套袋,以不套袋哈密瓜作为对照CK,研究哈密瓜生长期套袋对贮藏期间腐烂的影响。【结果】结果表明,贮藏前35 d,白袋处理显著抑制了哈密瓜腐烂指数的上升,贮藏第42～49 d,编织袋处理显著抑制了果实腐烂指数的上升;白袋显著抑制了贮期哈密瓜的电导率、呼吸速率、乙烯生成速率的升高;并在贮期保持了较高的过氧化物酶(POD)、多酚氧化酶(PPO)、苯丙氨酸解氨酶(PAL)活性,降低了哈密瓜的腐烂指数;PE袋处理保持了较高的总酚含量,但与白袋相比差异不显著,腐烂指数却高于CK。【结论】哈密瓜生长期套白袋减少了贮期腐烂现象的发生。 [Objective] The study was to investigate the mttuence ot pre-narvest bagging on me lruLt rut uL hami melon during storage and to provide a theoretical basis and technical reference for the commercial storage of hami melon. ｜Methed｜ ＇ Minolong 9＇ hami melon was as experiment material, the fruits were bagged with white permeability film bags （referred as white bags）, woven bags and common polyethylene food bags （referred as PE bags）17 days after pollination, respectively. CK was not bagged. [Result]The results showed that： the increase of rot index was notably inhibited by white bags during the first 35 days of storage and by woven bags from 42 days to 49 days after storage ; the increase of electrical conductivity, respiration rate and ethylene production were restrained by white bag, while PPO, PPO, PAL activities were high during storage ; and the decrease of total phenol content was effectively inhibited by PE bag, but fruit rot index was higher compared with CK. ｜Conclusion｜The rot phenomenon occurrence of hami melon during storage can be reduced if fruit is bagged with white bag in fruit development period.

关 键 词： 哈密瓜 采前套袋 贮期 腐烂

领　　域： [农业科学] [农业科学]