Ions Leakage of  Honey Dew, Muskmelon during Cold Storage

doi:10.7506/spkx1002-6630-201110062

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (10): 271-273.doi: 10.7506/spkx1002-6630-201110062

• Packaging & Storage • Previous Articles Next Articles

Ions Leakage of Honey Dew, Muskmelon during Cold Storage

LIU Fang1,2，CHEN Nian-lai2,*， ZHANG Yu-xin2

1. College of Chemistry and Life Science, Leshan Normal University, Leshan 614004, China； 2. College of Agronomy, Gansu Agricultural University, Lanzhou 730070, China

Online:2011-05-25 Published:2011-04-08

Abstract

Abstract: Membrane permeability, leakage of K+, Na+ and Ca2+ of Honey Dew, muskmelon stored at different temperatures were investigated. Results indicated that low temperature storage promoted membrane permeability. The leakage of K+ increased with the decrease of temperature, and the leakage of Na+ increased with the increase of storage time and the decrease of temperature after 21d. The leakage amount of Ca2+ was at a low level, and not affected by storage temperature or time.

Key words: chilling injury, ions leakage, K+, Na+, Ca2+

CLC Number:

LIU Fang，CHEN Nian-lai， ZHANG Yu-xin. Ions Leakage of Honey Dew, Muskmelon during Cold Storage[J]. FOOD SCIENCE, 2011, 32(10): 271-273.

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Ions Leakage of Honey Dew, Muskmelon during Cold Storage

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