不同贮藏温度对采后伽师瓜果实冷害及品质的影响

为了研究不同贮藏温度对采后伽师瓜果实冷害及品质的影响，分别对0.5、3.0 ℃和21.0 ℃贮藏条件下的 伽师瓜果实的腐烂率、质量损失率、冷害指数、硬度及脂肪酸去饱和酶（fatty acid desaturases，FADs）、脂氧合 酶（lipoxygenase，LOX）、三磷酸腺苷酶（adenosine triphosphatase，ATPase）活力变化进行测定。结果表明：伽 师瓜果实冷害的发生与贮藏温度及持续时间相关，3.0 ℃和0.5 ℃贮藏易遭受冷害，但0.5 ℃贮藏条件下冷害出现较 晚，低温更好地缓解了果实的腐烂现象，维持较高的FADs和ATPase活力，抑制了LOX活力的升高，提高了果实的 抗寒性；21.0 ℃贮藏虽未发生冷害，但果实质量损失率较大，腐烂率较高。不同贮藏温度下伽师瓜果实各种指标的 测定结果表明0.5 ℃条件下贮藏果实品质更好。

Effect of Storage Temperature on Chilling Injury and Quality of Jiashi Melon

The purpose of this study was to investigate the effects of different storage temperatures on chilling injury and fruit quality in Jiashi melon. Changes in decay incidence, weight loss percentage, chilling injury index, hardness, and the activities of fatty acid desaturases (FADs), lipoxygenase (LOX) and adenosine triphosphatase (ATPase) were determined during storage at 0.5, 3.0 and 21.0 ℃, respectively. The results indicated that the occurrence of chilling injury in Jiashi melon was correlated with storage temperature and duration. Jiashi melon was highly vulnerable to chilling injury at 3.0 and 0.5 ℃, but chilling injury appeared relatively late at 0.5 ℃. A lower storage temperature delayed fruit decay, maintained higher activities of FADs and ATPase, inhibited the increase in LOX activity, and enhanced cold resistance in Jiashi melon. While chilling injury did not occur at 21.0 ℃, both weight loss percentage and decay incidence were relatively higher. Based on the above indicators, Jiashi melon had better quality when stored at 0.5 ℃.