不同贮藏温度对西州密25号哈密瓜果实软化的影响

doi:10.6048/j.issn.1001-4330.2022.05.012

新疆农业科学 ›› 2022, Vol. 59 ›› Issue (5): 1135-1143.DOI: 10.6048/j.issn.1001-4330.2022.05.012

不同贮藏温度对西州密25号哈密瓜果实软化的影响

徐斌¹(), 阿塔吾拉·铁木尔¹, 张婷¹, 潘俨¹, 张连文²^,³(), 谢晓定²

1.新疆农业科学院农产品贮藏加工研究所,乌鲁木齐 830091
2.天津商业大学,天津 300134
3.新疆工程学院,乌鲁木齐 830023

收稿日期:2021-12-02 出版日期:2022-05-20 发布日期:2022-06-09
通信作者: 张连文
作者简介:徐斌(1985-),男,河南南阳人,助理研究员,研究方向为农产品贮藏保鲜,(E-mail) 978142325@qq.com
基金资助:
国家自然科学基金“哈密瓜物流运输包装件堆码振动性能测试与防护优化设计研究”(31960490);新疆工程学院科研基金“哈密瓜物流运输包装件堆码振动测试研究(2018xgy202105);国家自然科学基金“黄皮甜瓜低温/抗冷诱导过程中多胺(PAs)代谢和转录因子CmCBFs之间的关系研究(31860580)

Effects of Different Temperatures on the Fruit Softening of Xizhoumi No. 25 Hami Melon during Storage

XU Bin¹(), Atawula Tiemur¹, ZHANG Ting¹, PAN Yan¹, ZHANG Lianwen²^,³(), XIE Xiaoding²

1. Research Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
2. Tianjin University of Commerce, Tianjin 300134, China
3. Xinjiang Institute of Engineering, Urumqi 830023, China

Received:2021-12-02 Online:2022-05-20 Published:2022-06-09
Correspondence author: ZHANG Lianwen
Supported by:
National Natural Science Foundation of China "Study on vibration performance test and protection optimization design of Hami melon logistics transportation package stacking"(31960490);Scientific Research Fund of Xinjiang Institute of Engineering " Study on Stacking Vibration Test of Cantaloupe Logistics Transportation Packaging Parts"(2018xgy202105);The National Natural Science Foundation of China " The Relationship between Polyamine (PAs) Metabolism and Transcription Factor CmCBFs during Cold Temperature / Cold Resistance Induction in Yellow Skin Melon"(31860580)

摘要/Abstract

摘要：

【目的】分析不同贮藏温度对西州密25号哈密瓜果肉细胞壁降解酶的影响,研究温度调控西州密25号哈密瓜采后软化作用机制,为哈密瓜采后贮藏保鲜提供参考。【方法】以成熟期西州密25号哈密瓜为试材,采后分别置于不同温度(0、5、10和15℃)环境下贮藏,每隔5 d测定果实硬度、呼吸强度,果肉β-半乳糖苷酶(β-Gal)、多聚半乳糖醛酸酶(PG)、果胶酶(PE)、纤维素酶(Cx)等细胞壁降解酶活性指标,分析不同贮藏温度对果实软化的影响。【结果】不同贮藏温度对西州密25号哈密瓜果实硬度、呼吸强度及细胞壁降解酶活性影响具有显著性差异。温度越低,果肉硬度下降越慢,果实呼吸强度峰值越低,果肉细胞壁降解酶活性越低。温度低于5℃时,果肉出现明显冷害症状。【结论】5℃适合西州密25号哈密瓜果实贮藏。西州密25号哈密瓜果实硬度与呼吸强度呈负相关关系,与β-Gal、PG、PE和Cx活性呈极显著负相关关系。

关键词: 哈密瓜; 贮藏温度; 软化

Abstract:

【Objective】 To study the effect of different storage temperatures on cell wall degradation enzymes in pulp of Xizhoumi No.25 Hami melon and explore the mechanism of temperature regulation on postharvest softening of the melon in the hope of providing theoretical reference for postharvest storage and preservation of Hami melon. 【Method】 The mature Xizhoumi No.25 Hami melon was taken as test material and stored in different temperatures (0℃,5℃,10℃,15℃), the fruit hardness and respiratory intensity were measured every 5 days. The effects of different storage temperatures on fruit softening were analyzed by analyzing the activity indexes of cell wall degradation enzymes such as β-galact osidase (β-Gal), polygalacturonase (PG), pectinase (PE) and cellulose (Cx). 【Result】 The effects of different storage temperatures on fruit hardness, respiration intensity and cell wall degradation enzyme activity of Xizhoumi No.25 Hami melon were significantly different. The lower the temperature was, the slower the pulp hardness decreased, the lower the peak value of fruit respiration intensity, and the lower the activity of pulp cell wall degradation enzyme. When the temperature was lower than 5℃,the pulp showed obvious symptoms of cold injury. 【Conclusion】 All things considered, 5℃ is the best for Xizhoumi No.25 Hami melon storage. The results of correlation analysis showed that the fruit hardness of Xizhoumi No.25 is negatively correlated with respiratory strength, and significantly negatively correlated with β-Gal, PG, PE and Cx activities.

Key words: Hami melon; storage temperature; soften

中图分类号:

S652

徐斌, 阿塔吾拉·铁木尔, 张婷, 潘俨, 张连文, 谢晓定. 不同贮藏温度对西州密25号哈密瓜果实软化的影响[J]. 新疆农业科学, 2022, 59(5): 1135-1143.

XU Bin, Atawula Tiemur, ZHANG Ting, PAN Yan, ZHANG Lianwen, XIE Xiaoding. Effects of Different Temperatures on the Fruit Softening of Xizhoumi No. 25 Hami Melon during Storage[J]. Xinjiang Agricultural Sciences, 2022, 59(5): 1135-1143.

图/表 8

图1 取样示意

Fig.1 The schematic diagram of sampling

图2 不同贮藏温度下果肉硬度变化注:不同大写字母表示实验数据间具有显著性差异(P<0.05),不同小写字母表示实验数据间具有极显著性差异(P<0.01),下同

Fig.2 The effect of different temperature on pulp firmness Note:The different majuscule expression the experimental data has significant difference (P<0.05), The different minuscule expression the experimental data has extremely significant difference (P<0.01),the same as below

图3 不同温度下果实呼吸强度变化

Fig.3 The effect of different temperature on fruit respiration intensity

图4 不同温度下果肉β- Gal活性变化

Fig.4 The effect of different temperature on pulp β-Gal activity

图5 不同温度下果肉PG活性变化

Fig.5 The effect of different temperature on pulp PG activity

图6 不同温度下果肉PE活性变化

Fig.6 The effect of different temperature on pulp PE activity

图7 不同温度下果肉Cx活性变化

Fig.7 The effect of different temperature on pulp Cx activity

表1 果肉硬度与呼吸强度、细胞壁降解酶活性相关性(R)矩阵

Table 1 Correlation(R) matrix between fruit firmness and respiration intensity, enzymes activities of cell wall

	硬度 Hardness	呼吸强度 Respiration intensity	果胶酶 Pectinase	纤维素酶 Cellulase	β-半乳糖苷酶 β-galactosidase	多聚半乳糖醛酸酶 Polygalacturonase
硬度Hardness	1	-0.352	-0.616^**	-0.820^**	-0.882^**	-0.594^**
呼吸强度Respiration intensity	-0.352	1	0.274	0.574^**	0.470^*	0.519^**
果胶酶Pectinase	-0.616^**	0.274	1	0.621^**	0.600^**	0.379^*
纤维素酶Cellulase	-0.820^**	0.574^**	0.621^**	1	0.809^**	0.632^**
β-半乳糖苷酶β-galactosidase	-0.882^**	0.470^*	0.600^**	0.809^**	1	0.684^**
多聚半乳糖醛酸酶Polygalacturonase	-0.594^**	0.519^**	0.379^*	0.632^**	0.684^**	1

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不同贮藏温度对西州密25号哈密瓜果实软化的影响

Effects of Different Temperatures on the Fruit Softening of Xizhoumi No. 25 Hami Melon during Storage

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