摘要
哈密瓜是新疆产厚皮甜瓜的统称,是中国新疆维吾尔自治区驰名中外的著名特产。但近年来新疆的哈密瓜在贮藏中面临越来越多的问题。本实验是以新疆伽师哈密瓜品种为试材,研究了在常温(20-25℃)与低温(3-5℃)贮藏条件下,通过对0mmol/L、2mmol/L、4mmol/L、6mmol/L、8mmol/L不同浓度的外源水杨酸处理,采用化学分析方法检测不同浓度水杨酸处理的哈密瓜在贮藏期间的理化指标及生理指标的变化,并进行果肉组织的透射电镜镜检,从生理和微观两个方面对果肉的品质变化进行研究和观察,对比分析,研究外源水杨酸处理对哈密瓜的贮藏效果。
实验结果表明:各处理浓度中,6mmol/L外源水杨酸处理可以减少哈密瓜的失重损失,且与贮藏时间有较好的线性相关性;推迟了哈密瓜呼吸高峰的出现,并降低了呼吸峰值;硬度下降较对照慢,可溶性固形物含量上升,总酸含量下降,但不太明显;延缓总糖含量的分解,保持较高含量的Vc,能有效提高伽师哈密瓜的采后品质,延缓后熟衰老,延长贮藏期,有很好的贮藏效果。此外,外源水杨酸处理能有效抑制活性氧含量的积累,提高POD的活性、抑制了ASP酶的活性,增加PPO活性,降低活性氧对细胞膜的危害,提高了果实体内的PAL活性,CHT活性和GLU活性,从而起到对细胞膜的保护作用,除此之外,外源水杨酸处理增加了细胞壁的厚度,提高了果实的抗病性,但低温处理的效果没有室温效果好,而且外源水杨酸处理哈密瓜在贮藏中后期,淀粉颗粒明显增加,显著抑制了哈密瓜果实的后熟衰老。
The Hami melon is Xinjiang produces the thick skin melon the general designation, is the China Xinjiang Uygur Autonomous Region renowned at home and abroad famous special product. But recent years Xinjiang's Hami melon in storing faced with more and more many questions. This experiment is as tries the material take the Xinjiang Jiashi Hami melon variety, studied (20-35℃) (3-5℃) has stored under the condition in the room temperature with the low temperature, passed to 0mmol/L, 2mmol/L, 4mmol/L, 6mmol/L, the 8mmol/L different density exogenous salicylic acid`s treatment, uses the chemical analysis method examination different density salicylic acid`s treatment the Hami melon stores the period the physics and chemistry target and the physiological target change, and carries on the fruit pulp organization the transmission electron microscope mirror warning, conducts the research and the observation from the physiology and the microscopic two aspects to the fruit pulp quality change, the contrast analysis, the research exogenous salicylic acid`s treatment stores the effect to the Jiashi Hami melon.
The experimental result indicated that, in each processing density, the 6mmol/L exogenous salicylic acid`s treatment may reduce the Hami melon weightlessness loss, also with stores the time to have the good linear relevance; Has postponed the Hami melon breath peak appearance, and reduced the breath peak value; Degree of hardness drops compares slowly, the soluble solid shape content rise, the total acid content drops, but not too obvious; Delays the total sugar content the decomposition, maintenance high content Vc, after can enhance the Hami melon to pick the quality effectively, delays the additional ripening to be senile, the extension storage period, has very well stores the effect. In addition, the exogenous salicylic acid`s treatment can suppress the active oxygen content effectively the accumulation, enhanced POD the activeness, has suppressed the ASP enzyme activeness, increased the PPO activeness, reduced the active oxygen to the cell membrane the harm, enhanced the fruit in vivo PAL activeness, the CHT activeness and the GLU activeness, thus got up to the cell membrane the protective function, in addition, the exogenous salicylic acid`s treatment increased the cell wall thickness, enhanced the fruit disease resistance, but the low-temperature treatment effect did not have the room temperature effect to be good, moreover the exogenous salicylic acid`s treatment Hami melon was storing the mid and late part, the starch pellet obvious increase, obviously suppressed the Hami melon fruit additional ripening to be senile.
引文
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