| 摘要: |
| 【目的】探讨逐步降温处理对‘86 1’哈密瓜果实采后冷害、品质及内源激素含量的影响，为新疆哈密瓜采后低温贮运保鲜提供参考。【方法】以‘86 1’哈密瓜果实为研究对象，研究直接降温（（1±0.5） ℃，对照）和逐步降温（（8±0.5） ℃，1 d→（5±0.5） ℃，3 d→（3±0.5） ℃，3 d→（1±0.5） ℃）处理对其采后贮藏过程中的冷害指数、冷害率以及果实硬度、可溶性固形物、可滴定酸、维生素C、脱落酸（ABA）、吲哚乙酸(IAA)、赤霉素 (GA)、玉米素（ZR）含量的影响。【结果】 逐步降温处理可使‘86-1’哈密瓜果实的冷害发生时间推迟42 d，贮藏63 d后冷害率仅为对照的10.53%。逐步降温处理显著抑制‘86 1’哈密瓜果实的硬度和维生素C含量的下降，贮藏49 d时，逐步降温、对照处理的果实硬度分别下降了39.37%和45.48%，贮藏63 d时，以上两组处理的果实维生素C含量分别下降了56.17%和73.42%；但逐步降温、对照处理对可溶性固形物和可滴定酸含量的影响不明显，贮藏63 d后，逐步降温、对照处理的果实可溶性固形物含量分别下降至8.52%和8.07%，下降幅度分别为31.57%和35.18%；两组处理的果实在整个贮藏期内可滴定酸含量基本维持在0.085%～0.112%；贮藏14～63 d，与对照相比，逐步降温处理的果实中ABA、IAA、GA及ZR含量维持在较高水平。【结论】逐步降温处理（（8±0.5） ℃，1 d→（5±0.5） ℃，3 d→（3±0.5） ℃，3 d→（1±0.5） ℃）能有效延缓及控制‘86-1’哈密瓜果实采后冷害的发生，提高果实内源激素的水平，较好地保持果实品质。 |
| 关键词: 哈密瓜 逐步降温 冷害 果实品质 内源激素 |
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| 基金项目:国家科技支撑计划项目(2015BAD19B0104，2011BAD27B01)；新疆农科院青年基金项目（xjnkq-2013035） |
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| Effects of gradual cooling treatment on chilling injury,quality and endogenous hormones of Hami melon (Cucumis melo L.) fruits |
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ZHANG Ting,CHE Fengbin,PAN Yan,et al
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| Abstract: |
| 【Objective】This study investigated effects of gradual cooling treatment on chilling injury,quality and endogenous hormones of ‘86-1’ Hami melon (Cucumis melo L.) fruits to improve storage and transportation under low-temperature after harvest.【Method】Fruits of ‘86-1’ Hami melon were tested with direct cooling ((1±0.5) ℃,control) and gradual cooling treatments （（8±0.5） ℃，1 d→（5±0.5） ℃，3 d→（3±0.5） ℃, and 3 d→（1±0.5） ℃） to investigate the changes of chilling injury index,chilling injury incidence,firmness,and contents of soluble solid,titratable acidity,vitamin C,endogenous abscisic acid (ABA),gibberellin (GA),indole acetic acid (IAA),and Zeatin (ZR) of ‘86-1’ Hami melon(C.melo L.) fruits.【Result】Gradual cooling treatment could delay the chilling injury 42 days later than the control,and the chiliiing injury incidence was 10.53% of control after 63 days;Gradual cooling treatment markedly inhibited the decline of fimness and vitamine C content,the fimness of gradual cooling treatment and the control delined 39.37% and 45.48% at 49 days,and vitamine C content of them delined 56.17% and 73.42% at 63 days,respectively.But there was no effects on soluble solid content and titratable acidity,the two treatments decreased 8.52% and 8.07%，the degree of declining was 31.57% and 35.18% after 63 days,respectively.The titratable acidity of them remained at 0.085%-0.112% during storage.Compared with control,gradual cooling treatment maintained higher level of abscisic acid (ABA),indole acetic acid (IAA),gibberellin (GA) and Zeatin (ZR) of ‘86-1’ Hami melon (C.melo L.)fruits from 14 days to 63 days.【Conclusion】Gradual cooling treatments （（8±0.5） ℃，1 d→（5±0.5） ℃，3 d→（3±0.5） ℃，and 3 d→（1±0.5） ℃） effectively delayed and controlled the incidence of chilling injury,improved endogenous hormones,and maintained high fruit quality of ‘86 1’ Hami melon (C.melo L.) fruits. |
| Key words: Hami melon gradual cooling chilling injury fruit quality endogenous hormone |
