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为探究不同保鲜处理类型对甜瓜采后的影响,以新疆精品甜瓜‘西州密25号’为试材,研究室温条件下保鲜剂(1-MCP)、杀菌剂以及杀菌剂复合1-MCP等3种不同处理方式对甜瓜采后贮藏性状的影响。试验结果表明,常温贮藏过程中,1-MCP处理对延缓果实硬度及可溶性固形物含量的下降,保持果品水分含量,并保持果皮颜色等方面效果显著。杀菌剂则对腐烂率降低效果更显著。复合保鲜处理能够有效发挥两者优势,对生理失调和病害衰老引起的采后问题有良好抑制效果。综合来看,常温条件下复合保鲜处理的贮藏效果最佳,能够有效保持甜瓜品质,降低果实腐烂率。
In order to explore the effect of different preservation treatments on postharvest post-harvest melon, 1-MCP, fungicide and bactericide 1-MCP at room temperature Effects of Three Different Treatments on Postharvest Storage Traits of Muskmelon. The results showed that the effect of 1-MCP treatment on delaying the decrease of fruit firmness and soluble solids content, maintaining the moisture content of fruit and maintaining the color of peel during storage at room temperature was significant. Bactericides on the decay rate is more significant effect. The composite preservation treatment can effectively exert the advantages of both and has a good inhibitory effect on the postharvest problems caused by physiological disorders and disease aging. Taken together, the preservation effect of compound fresh-keeping treatment at room temperature is the best, which can effectively maintain the quality of melon and reduce the rate of fruit decay.