【作者】 程晨； 梁莉； 张柳茵； 谢学文； 陈信友； 李全宏；

【Author】 CHENG Chen;LIANG Li;ZHANG Liu-yin;XIE Xue-wen;CHEN Xin-you;LI Quan-hong;College of Food Science and Nutritional Engineering.China Agricultural University;The Institute of Vegetables and Flowers Chinese Academy of Agricultural Sciences;Beijing Nankou State Farm;

【机构】 中国农业大学食品科学与营养工程学院； 中国农业科学院蔬菜花卉研究所； 北京市南口农场；

【摘要】 研究不同贮藏温度(5℃、10℃、15℃和室温)对西葫芦采后外观品质、营养品质和生理品质的影响。实验结果表明:与室温贮藏相比,低温可以延缓外观劣变、营养物质的损失以及生理劣变。5℃低温处理下冷害现象严重,果实内部丙二醛含量升高,细胞膜透性增大。10℃处理较15℃相比,维生素C含量、水分含量等营养指标的保持率更高,外观品质更良好。更多还原

【Abstract】 We have investigated the changes of appearance quality,nutrient quality and physiological indexes in zucchini fruit during postharvest storage at 5℃,10℃,15℃ and room temperature for up to 10 days.Refrigerated storage,compared with storing at room temperature,could reduce the degradation of nutrients and prolong shelf life.When zucchini was kept at 5℃,a significantly higher chilling-injury index was observed.And the content in malondialdehyde increased with storage time.A similar result was found for the cell membrane permeability during storage at 5℃.Nutrients retention increased in zucchini fruit stored at 10℃ and after 10 days of storage the appearance was much better than fruit at 15℃.更多还原