不同品种西瓜常温贮藏期间品质变化及贮藏特性研究

以"京欣2号"和"京秀"西瓜为试材,研究西瓜常温贮藏期间品质和生理的变化以及不同品种之间的差异.结果表明:随着贮藏时间的延长,西瓜瓜皮不断变薄,质量损失增加,可溶性固形物减少,葡萄糖、果糖等主要营养物质也不断被消耗,但水分含量、可滴定酸含量变化甚微;京秀西瓜瓜皮变薄速率、质量损失、葡萄糖和果糖等营养物质消耗均比京欣2号...

Changes in the Storage Characteristics and Quality of Watermelon of Different Cultivars under the Condition of Room Temperature

"Jingxin No.2" and "Jingxiu" watermelon were used to investigate the quality and physiological changes during storage at room temperature and the differences between the two watermelon cultivars.The results showed that,during storage the watermelon peel got thinning,mass loss increased,soluble solids decreased,glucose,fructose and other major nutrients were consumed,but the moisture content,titratable acid content changed little."Jingxiu" showed a sharper peel thinner rate,mass loss and nutrients consumed than those in "Jingxin No.2".There were significant differences in storability and quality of watermelons between the two cultivars."Jingxin No.2" had obvious respiratory climacteric peak,while "Jingxiu" with a higher respiration maintained a relatively short shelf life.