正丁醇处理对冷藏哈密瓜果实冷害和贮藏品质的影响

以新疆哈密瓜“西州密25号”为试验材料，在常温下分别以0%（蒸馏水处理为对照组）、0.5%、1.0%和1.5%正丁醇溶液为处理组，浸泡处理哈密瓜30 min，自然晾干后放入3 ℃冷库贮藏42 d。观察和测定哈密瓜果实在贮藏期间的冷害指数和品质指标。试验结果表明，与对照相比，不同浓度的正丁醇处理作用效果不同，其中浓度为1.0%正丁醇处理较其他处理可明显降低哈密瓜果实的冷害指数和果皮丙二醛（MDA）含量，在一定程度上抑制果肉硬度和抗坏血酸及果皮可溶性蛋白含量下降，提高冷藏期间果皮的可溶性糖含量，对提高哈密瓜果实冷藏过程中的低温耐受性，延长果实低温冷藏品质具有一定作用。

Effect of N-butanol Treatment on Chilling Injury and Quality of Postharvest Hami Melon Fruits

The Xinjiang Hami melon "Xizhoumi 25" was used in this experiment. Melons were distilled in different concentrations of n-butanol with 0% (the control group were socked in clear water), 0.5%, 1.0% and 1.5% for 30 minutes, and then dried naturally and store at 3 ℃ for 42 days, chilling injury index and quality in fruits were measured during the storage period. Compared with that in control, the results showed that different treatment of n-butanol had different effects. In addition treatment with 1.0% n-butanol inhibited the increase of malondialdehyde (MDA) and the chilling injury index of peel of Hami melon, meanwhile which inhibited the decrease in flesh of fruit firmness, the contents of ascorbic acid and peel of soluble protein, and increased the peel of soluble sugar content during cold storage. It had certain effects on improving low temperature tolerance and extending the storage quality of Hami melon fruit.