| As a variant of thin-skinned melon,crispy melon has thin skin,brittleness,good crispness,rich in vitamins and minerals,and is therefore popular among consumers.However,the crisp melon matures from April to May each year,and the ripening time is concentrated and the temperature is high at maturity,which causes it to rot and deteriorate in a few days under normal temperature storage,resulting in a short shelf life and a small circulation range.Therefore,the impact of this study on the status of postharvest storage and preservation of the chopped melon industry has a certain degree of practical significance.In this experiment,"baipi HT-8" was used as the test material to explore the respiratory type under normal temperature storage;then treated with 0.5μL/L,1.0μL/L,1.5μL/L,2.0μL/L and 5.0μL/L at different concentrations of 1-MCP,stored at 4℃,80℃and 25℃.Next,measure the weight loss rate,rot rate,chilling injury index and peel color of the fruit;finally,the selected 1-MCP and temperature optimal treatment were used to study the physiological and quality changes of the crispy melon in postharvest storage with "baipi HT-8" and "huapi S6" as experimental materials.The main findings are as follows:1.Under post-harvest storage at room temperature,the release of ethylene and the release of carbon dioxide from "baipi HT-8" have a significant transition process,which indicates that the crispy melon such as "baipi HT-8" is a typical climacteric fruit.2.When the optimal combination of 1-MCP concentration and optimal storage temperature was selected,it was found that the concentration of 1-MCP was 5μL/L,and the rot rate and weight loss rate of the fruit were the lowest at the storage temperature of 4℃.It is 53.33%and 5.99%.The chilling injury index of the treatment group at 4℃and 8℃ storage temperature was higher than that of the treatment group at 25℃storage temperature,but the chilling injury index of each treatment group was lower than that of the control group.When studying the color change of the peel,it was concluded that the overall L*value and the a*value showed a downward trend during storage,and the b*value showed an upward trend.Based on the analysis of four indicators,the effect of 1-MCP treatment at 5.0μL/L and storage temperature at 4℃was the best for shelf life of extended crisp melon.3.5.0μL/L 1-MCP treatment,4℃ storage temperature in the study of two crisp melon varieties,the outer peel hardness and inner pulp hardness showed a downward trend and the "huapi S6"variety decreased greatly.The relative water content of the two varieties showed a decreasing trend during storage,and the decrease of "baipi HT8" was small.At the same time,the vitamin C of the two varieties during storage also showed a downward trend,which was about 34.77%and 38.65%,respectively.4.5.0μL/L 1-MCP treatment,4℃ storage temperature in the study of two crisp melon varieties,the content of soluble solids in "white HT-8" increased slightly during the whole storage stage,while the solubility of "huapi S6" Solid content is decreasing.The titratable acid content of the two varieties showed an overall upward trend,but the rise was small.5.The change of total phenolic content of the two crispy melon varieties increased first and then decreased,but the change of "huapi S6" was smaller.The total antioxidant capacity decreased continuously,while the "baipi HT-8" decreased significantly.6.The effect of 5.0μL/L 1-MCP treatment and 4℃ storage temperature on the ATP content of the two crispy melon varieties was obvious,and the overall trend was to increase first and then decrease.The effects of Na+/K+ ATPase activity and Ca2+/Mg2+ATPase activity on the two varieties were all decreased,increased and decreased.7.The effect of 5.0μL/L 1-MCP treatment and 4℃ storage temperature on cell wallrelated enzyme activities of two crisp melon varieties also differed greatly.During the storage period,the activity of pectin methyl esterase increased as a whole,but there was no significant difference in the activity of pectin methylesterase between the two varieties;the activity of polygalacturonase increased first and then decreased,but There is an inconsistency in the turning point of the rise and fall. |
