关键词: 核桃青皮, 壳聚糖, 甜瓜, 贮藏, 复合物

Abstract:

In this study, the effect of walnut green husk extract and chitosan mixtures in three different proportions on the
postharvest quality and physiology of muskmelon from Xinjiang autonomous, China was analyzed. The results showed the
composite preservatives could decrease the decay index, weight loss rate and respiratory intensity of muskmelon, inhibit the
reductions in total soluble solid content and titratable acidity, and increase polyphenol oxidase (PPO) and peroxidase (POD)
activities during storage at 25 ℃ and 55%–60% relative humidity, while not significantly affecting fruits hardness. The
CHE-25 treatment with walnut green husk extract at high concentration showed better performance in terms of postharvest
quality and physiological factors, as well as enzyme activities. The CHE-25 could be the most suitable composite
preservative for muskmelon storage. Walnut green husk extract as a potential natural compound can be uesd to control the
postharvest quality of muskmelon.

Key words: walnut green husk, chitosan, muskmelon, storage, compounds