采后过氧化氢处理对伽师瓜贮藏品质的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (22): 324-327.

采后过氧化氢处理对伽师瓜贮藏品质的影响

郭殿卿1，冯作山2，吴婧婧3，陈计峦1,*

1.石河子大学食品学院 2.新疆农业大学食药学院 3.武警新疆总队医院

收稿日期:2011-09-20 修回日期:2012-10-17 出版日期:2012-11-25 发布日期:2012-11-20
通讯作者: 郭殿卿 E-mail:gdqcooper@hotmail.com
基金资助:
国家科技部国际合作项目

Influence of Hydrogen Peroxide on Postharvest Quality of Jiashi Muskmelon during Cold Storage

Received:2011-09-20 Revised:2012-10-17 Online:2012-11-25 Published:2012-11-20

摘要/Abstract

摘要： 以新疆伽师瓜为实验材料，研究冷藏(6±1)℃条件下，不同浓度H2O2处理结合处理后套袋对伽师瓜果实采后贮藏品质的影响。结果表明：贮藏期间，过氧化氢处理可明显延缓伽师瓜硬度下降，降低呼吸、乙烯高峰和贮藏过程中的水分损失，减缓可溶性固形物及VC含量的消耗，而处理后套袋可明显延迟呼吸和乙烯高峰。可见处理保持了贮藏期伽师瓜的品质，有利于伽师瓜的贮藏。综合比较，4% H2O2处理后结合套袋对伽师瓜贮藏期品质保持的效果最佳。

关键词: 伽师瓜, 过氧化氢处理, 套袋, 品质

Abstract: This study focused on effects of hydrogen peroxide treatments on postharvest quality of Jiashi muskmelon during cold storage (6 ℃±1 ℃). The results showed that respiratory intensity, ethylene, and firmness were obviously decreased after hydrogen peroxide treatment, meanwhile the lost of moisture content, soluble solid content and vitamin C content were also declined during storage. Bagging after hydrogen peroxide treatment delayed the respiratory peak and reduced the release of ethylene. Those results indicated that hydrogen peroxide treatment could be beneficial to keep good quality of Jiashi muskmelon during cold storage. Comprehensive comparison showed that bagging after 4% hydrogen peroxide treatment was the best storage condition.

Key words: Jiashi muskmelon, hydrogen peroxide, bagging, quality

中图分类号:

s377
ts255.3

郭殿卿1，冯作山2，吴婧婧3，陈计峦1,*. 采后过氧化氢处理对伽师瓜贮藏品质的影响[J]. 食品科学, 2012, 33(22): 324-327.

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