LIANG Li,CHENG Chen,ZHANG Liuyin,et al.Effect of Different Temperatures on the Changes of Pumpkin Storage Characteristics[J].Northern Horticulture,2015,39(24):131-134.[doi:10.11937/bfyy.201524036]
温度对南瓜采后贮藏特性的影响
- Title:
- Effect of Different Temperatures on the Changes of Pumpkin Storage Characteristics
- Keywords:
- winter squash; low temperature storage condition; storage characteristic; favorable storage temperature
- 文献标志码:
- A
- 摘要:
- 以“东升”南瓜（印度南瓜）为试材，将南瓜果实分组并分别置于5、10、15℃及常温（21~23℃）条件下贮藏并定期取样检测，研究常温和低温贮藏条件下印度南瓜的外观、营养、生理指标的变化规律。结果表明：低温贮藏可延缓南瓜采后贮藏品质劣变的进程。在南瓜采后的同一时期，低温贮藏可以显著降低果实失重率、腐烂指数、呼吸强度、细胞膜透性（相对电导率）及丙二醛含量，并延缓果实硬度、含水量、可溶性固形物等指标的下降速度。但贮藏温度也并非越低越好，在5℃贮藏条件下20 d出现冷害现象，且冷害程度随着贮藏期的延长加速增长。综合比较各指标的变化规律可以看出，10℃是南瓜贮藏最适宜的温度。
- Abstract:
- In order to study the effect of storage temperature on appearance quality，nutrient characters and physiological index of winter squash（Cucurbita maxima Duch.ex.Lam.）,one cultivar of winter squash ‘Dongsheng’ was taken as experimental material.The fruits were stored at 5℃,10℃,15℃ and room temperature（about 21-23℃）separately.The results showed that low temperature storage condition could prolong the storage period.In different storage period，low temperature could significantly reduce the weightloss rate，rot index，the respiration index，cell membrane permeability，MDA content and delay the reduction of hardness，water content，soluble solid content.But it would appear chilling injure when fruits were stored at 5℃.According to the results，10℃ was the most favorable storage temperature.
参考文献/References:
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备注/Memo
第一作者简介：梁莉（1991-），女，硕士研究生，研究方向为农产品加工与贮藏。E-mail:gcfll@126.com.责任作者：李全宏（1966-），男，博士，教授，现主要从事天然产物化学等研究工作。E-mail：quanhong_li@ hotmail.com.基金项目：公益性行业(农业) 科研专项经费资助项目(201303112)。