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采用不同杀菌剂处理哈密瓜,通过对果实在贮藏期间相关品质指标的测定确定,适宜的杀菌剂处理。以新疆哈密瓜-西州密25号为试材,采用嘧菌酯、咪鲜胺、草酸杀菌剂溶液浸泡1,5,10 min处理哈密瓜,贮藏于6~8℃冷藏库中,贮藏期间对果实硬度、电导率、色差、可溶性固形物含量、失质量率、腐烂率进行指标测定。结果表明,西州密25号采用咪鲜胺溶液浸泡5 min处理,6~8℃冷藏能减缓哈密瓜贮藏品质的衰变,延长货架期。
Different fungicides were used to treat cantaloupe. Through the determination of the relevant quality indexes during the storage of fruit, suitable fungicides were treated. Xinjiang Hamiqigu-Xizhou 25 was used as test material. Hami melon was treated with azoxystrobin, prochloraz and oxalic acid bactericide for 1, 5 and 10 min, and stored in 6 ~ 8 ℃ cold storage. During storage, Hardness, conductivity, color difference, soluble solids content, loss of mass rate, decay rate indicators were measured. The results showed that treatment with prochloraz solution for 5 min in Xizhou 25 could reduce the decay of Hami melon storage quality and prolong the shelf life.