[1]李婷,宋曙辉,张超,等.不同品种西瓜在贮藏过程中的品质变化[J].北方园艺,2025,(4):45-52.[doi:10.11937/bfyy.20242825]
　LI Ting,SONG Shuhui,ZHANG Chao,et al.Quality Changes of Different Varieties of Watermelon During Storage[J].Northern Horticulture,2025,(4):45-52.[doi:10.11937/bfyy.20242825]
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不同品种西瓜在贮藏过程中的品质变化

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 期数: 2025年4 页码: 45-52 栏目: 出版日期: 2025-02-28
Title:
Quality Changes of Different Varieties of Watermelon During Storage
文章编号:
1001-0009(2025)04-0045-08
作者:
李婷1; 2; 宋曙辉2; 3; 4; 张超2; 3; 4; 郭守伟5; 王云香2; 3; 4; 王正荣1
（1.河北工程大学 生命科学与食品工程学院，河北 邯郸 056107；2.北京市农林科学院 农产品加工与食品营养研究所，北京 100097；3.果蔬农产品保鲜与加工北京市重点实验室，北京 100097；4.农业农村部蔬菜产后处理重点实验室，北京 100097；5.互助县高原特色现代农业示范园区管理委员会，青海 海东 810500）
Author(s):
LI Ting1; 2; SONG Shuhui2; 3; 4; ZHANG Chao2; 3; 4; GUO Shouwei5; WANG Yunxiang2; 3; 4; WANG Zhengrong1
(College of Life Science and Food Engineering, Hebei University of Engineering ;Institute of Agricultural Products Processing and Food Nutrition,Beijing Academy of Agriculture and Forestry Sciences;Beijing Key Laboratory of Preservation and Processing of Fruits and Vegetables and Agricultural Products;Key Laboratory of Postnatal Treatment of Vegetables Ministry of Agriculture and Rural Affairs;Huzhu County Plateau Characteristics of Modern Agriculture Demonstration Park Management Committee)
关键词:
西瓜; 品质变化; 贮藏; 不同品种
Keywords:
watermelon; quality change; store; different varieties
分类号:
S 651
DOI:
10.11937/bfyy.20242825
文献标志码:
A
摘要:
以北京地区常见的5个西瓜品种“L600”“光辉L1000”“京美2K”“超越梦想”“小甜王”为试材，采用称重法、液相色谱法等检测方法，研究了西瓜的可溶性固形物、硬度、有机酸、可溶性糖、甜度等品质指标的变化规律，以期为西瓜产业的贮藏及销售提供参考依据。结果表明：随着贮藏时间的延长，西瓜果实硬度降低，失重率不断升高，可溶性固形物含量波动变化。5种西瓜中葡萄糖、果糖、苹果酸和柠檬酸等主要风味物质的含量随贮藏时间的延长而逐渐降低，蔗糖、琥珀酸和富马酸含量在贮藏结束后有所上升。不同品种西瓜在贮藏过程中的品质和生理指标变化存在差异，“超越梦想”西瓜的失重率远高于其他品种西瓜，“小甜王”西瓜的硬度显著高于其他4个品种西瓜，但糖酸比和甜酸比显著低于其他品种西瓜。
Abstract:
Taking five watermelon varieties‘L600’‘Guanghui L1000’ ‘Jingmei 2K’ ‘Chaoyue Mengxiang’ and ‘Xiaotianwang’ as the test materials，which were common in Beijing area,to study the change rule of quality indexes of watermelon such as soluble solids，hardness，organic acid，soluble sugar and sweetness，et al，by means of weighing method and liquid chromatography，in order to provide reference for storage and sales of watermelon industry.The results showed that with the extension of storage time，the hardness of watermelon fruit decreased，the weight loss rate increased，and the soluble solids content fluctuated.The contents of glucose，fructose，malic acid and citric acid in 5 kinds of watermelon gradually decreased with the extension of storage time，while the contents of sucrose，succinic acid and fumaric acid increased after storage.There were differences in the quality and physiological indexes of different watermelon varieties during storage.The weight loss rate of ‘Chaoyue Mengxiang’ watermelon was much higher than that of other watermelon varieties，and the hardness of ‘Xiaotianwang’ watermelon was significantly higher than that of the other 4 watermelon varieties，but the sugar-acid ratio and sweet-acid ratio were significantly lower than that of other watermelon varieties.

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备注/Memo

第一作者简介：李婷（2000-），女，硕士研究生，研究方向为农产品加工与贮藏。E-mail：15303190885@163.com.责任作者：王正荣(1978-)，女，博士，副教授，现主要从事农产品加工与贮藏等研究工作。E-mail：wazhro@qq.com.基金项目：现代农业产业技术体系北京市特色作物创新团队资助项目（BAIC04-2024）；国家自然科学基金资助项目(32172237)；现代农业产业技术体系资助项目(CARS-25)。收稿日期：2024-07-05

更新日期/Last Update: 2025-02-28