关键词: 哈密瓜；保鲜；病原菌；腐败

Abstract: To investigate the relationship between microorganisms and postharvest spoilage of Hami melons, with traditional cultivation of microorganisms, we studied the dynamic changes of cultivatable microorganisms on Hami melons during storage at different temperatures. It was found that the main pathogenic bacteria causing postharvest spoilage of Hami melons were mycetes, including Fusarium, Alternaria, Penicillium, and Staphylococcus. The dominant pathogens causing spoilage in Hami melons during refrigerated transport and storage were Penicillium and Fusarium. This study indicated that postharvest spoilage in Hami melon was caused by single pathogenic bacteria and interactions among multiple pathogenic bacteria through a complicated mechanism. This study is conducive to a better understanding of the dynamics of microbial community during the storage of Hami melon fruit. Further study should be conducted to monitor characteristics of spoilage-related species isolated from Hami melons so as to restrict the growth of pathogens and extend the shelf-life of Hami melons, which will provide theoretical foundation for improvements in the existing post-harvest preservation technology.

Key words: Hami melon; preservation; pathogenic bacteria; spoilage