|Table of Contents|

Analysis of Sugar Metabolism and Quality Changes for Different Selfed Line of Oriental Melonsin Postharvest

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2023年15
Page:
90-98
Research Field:
Publishing date:

Info

Title:
Analysis of Sugar Metabolism and Quality Changes for Different Selfed Line of Oriental Melonsin Postharvest
Author(s):
LI Xiang1; YANG Sheng1; ZHANG Yuting1; LI Shangyou2; LI Chunxia1; JIN Yazhong1
(1.College of Horticulture and Landscape Architectrue，Heilongjiang Bayi Agricultural University，Daqing,Heilongjiang 163319；2.Qiqihar Zetian Seed Co.Ltd.，Qiqihar,Heilongjiang 161042)
Keywords:
selfing line; oriental melon; glycometabolism; quality changes
PACS:
-
DOI:
10.11937/bfyy.20224748
Abstract:
The postharvest glucose metabolism and the quality of oriental melon fruits on the five cultivars of oriental melons HGH188 (yellow flesh),19-B201 (white flesh),19-Q196 (green flesh),19-J251 (orange flesh),and 19-L270 (green flesh) under longterm storage (at (23.2±2)℃) were studied,in order to provide reference for the high quality,durable storage oriemtal melon.The results showed that the fruits from HGH188 and 19-J251 were quickly softened and had lower shelfstableness under an average storage time of 8 days.The taste was closely related to the fructose content in HGH188,19-Q196,and 19-B201 cultivars.During the average storage time of under 11 days,the activities of AI and NI in the 19-B201 fruit promoted the decomposition of sucrose into fructose and glucose,enriched the sugar composition,and made the flavor and taste of the 19-B201 fruit fuller.The fructose content in 19-Q196 fruit was synergistically regulated by the activity changes of SPS and AI；the taste of 19-L270 was closely related to the sucrose content in the fruit,and was comprehensively affected by the activity changes of SPS,AI,and NI.The average fruit water loss rate of 19-Q196 was the lowest,and the average storage time was 21 days,which was 6 days longer than that of 19-L270.The fruit sweetness,juice content,and fruit firmness of 19-Q196 and 19-L270 were kept at a high level during storage,and the storage resistance was better；the best flavor appreciation period of 19-Q196,19-B201 and 19-L270 was in 3 days.

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Last Update: 2023-09-19