运输过程中振动对哈密瓜的机械损伤和贮藏品质的影响

doi:10.6048/j.issn.1001-4330.2022.02.024

摘要/Abstract

摘要：

【目的】 研究运输过程中不同强度振动对哈密瓜机械损伤及贮藏品质的影响,为寻找减轻运输振动逆境对哈密瓜贮藏品质影响的方法提供理论依据。【方法】 模拟哈密瓜在运输过程中的振动条件,哈密瓜的包装设置为半筐包装方式和全筐包装方式。在经过2、4和6 h的振动处理后分析哈密瓜的机械损伤变化。测定与分析其失重率、可溶性固形物、硬度、果实果胶含量以及相关性水解酶。【结果】 在采收后12 d,半筐处理6 h后(T₃)的商品率下降到最低,为70.00%,腐烂指数为0.96,其硬度相比对照降低了12.64%;采收第9 d时,半筐振动6 h处理(T₃)的失重率较对照增加幅度最大,增加幅度为8.1%。各个处理的哈密瓜的可溶性固形物含量在13.91~16.52%,总体变化趋势较小。此外,半框振动处理时(T₃)的单果平均损伤数最高,可达4.65 g个,损伤面积最大为4.34%。振动还诱导了果胶酯酶(PE)和多聚半乳糖醛酸酶(PG)的大量积累,尤其在采收第9 d,半筐振动6 h 处理(T₃)的PE和PG相对对照分别增加了224.13%和361.29%,使细胞壁主要成分原果胶、总果胶含量快速降低,各个处理的哈密瓜的原果胶含量变化范围在0.62~2.13 mg/g和0.79~2.59 mg/g。相对于半筐的包装方式,全筐的包装方式会减轻果实在贮运中受到的机械损伤。【结论】 运输振动不但造成哈密瓜的机械损伤,还会导致哈密瓜的快速软化,降低其储藏品质。相比于半筐处理方式,全筐方式进行哈密瓜包装会降低哈密瓜因运输振动造成的机械损伤,提高哈密瓜的商品价值。

关键词: 振动; 哈密瓜; 机械损伤; 贮藏品质

Abstract:

【Objective】 To study the effects of vibration of different intensity on mechanical damage and storage quality of Hami melon during transportation with the view of providing some theoretical basis for finding ways to reduce the influence of transportation vibration on storage quality of the fruit. 【Method】 In this study, the vibration conditions of Hami melon during transportation were simulated and the packaging was arranged as half basket packing and whole basket packing.After that, the mechanical damage of cantaloupe was analyzed after 2 h, 4 h and 6 h vibration treatment.The weight loss, soluble solids, hardness, pectin content and related hydrolases were determined and analyzed. 【Result】 On the 12 d after harvesting, the commodity rate of the half-basket treated for 6 h (T₃) dropped to the lowest, at 70.00%, the rot index was 0.96, and its hardness was reduced by 12.64% compared with the control; on the 9 d of harvesting, the half-basket was vibrated for 6h The weight loss rate of the treatment (T₃) increased the most compared with the control, with an increase of 8.1%. The soluble solid content of each treated cantaloupe ranged from 13.91% to 16.52%, and the overall change trend was small. In addition, the average number of damages per fruit was the highest in the half-frame vibration treatment (T₃), reaching 4.65g, and the damage area was 4.34% at most. Vibration also induced a large accumulation of pectin esterase (PE) and polygalacturonase (PG), especially on the 9 d of harvesting, the PE and PG of the half-basket vibrating for 6h treatment (T₃) increased respectively relative to the control. 224.13% and 361.29%, the content of protopectin and total pectin, the main components of the cell wall, decreased rapidly. In addition, the research results also believe that compared with the half-basket packaging method, the full-basket packaging method will reduce the mechanical damage of fruits during storage and transportation. 【Conclusion】 Transportation vibration not only causes mechanical damage of Hami melon, but also causes rapid softening and reduces storage quality.In addition, compared with half-basket treatment, full-basket packaging can reduce the mechanical damage of the melon caused by transportation vibration and improve the commodity value.

Key words: vibration; Hami melon; mechanical injury; storage quality

中图分类号:

S609

纪锋, 李志元, 尚志勇, 张连文. 运输过程中振动对哈密瓜的机械损伤和贮藏品质的影响[J]. 新疆农业科学, 2022, 59(2): 458-465.

JI Feng, LI Zhiyuan, SHANG Zhiyong, ZHANG Lianwen. Effects of Vibration on Mechanical Damage and Storage Quality of Hami Melon during Transportation[J]. Xinjiang Agricultural Sciences, 2022, 59(2): 458-465.

图/表 10

图1 不同振动处理下哈密瓜腐烂指数变化

Fig. 1 The effect of vibration on the decay index of Hami melon

图2 不同振动处理下哈密瓜商品率变化

Fig. 2 The effect of vibration on the commodity rate of Hami melon

图3 不同振动处理下哈密瓜失重率变化

Fig. 3 The effect of vibration on the weight loss rate of Hami melon

图4 不同振动处理下哈密瓜可溶性固形物变化

Fig. 4 The effect of vibration on the soluble solids of Hami melon

图5 不同振动处理下哈密瓜硬度变化

Fig. 5 The effect of vibration on the hardness of Hami melon

表1 不同振动处理下哈密瓜机械损伤变化

Table 1 The effect of vibration on the mechanical damage of Hami melon.

处理 Treat ment	平均机械损伤数 Average number of injuries per fruit (个)	平均机械损伤面积 Average area of mechanical damage (%)
CK	0±0.00^e	0±0.00^e
T₁	4.04±0.35^b	3.07±0.38^b
T₂	4.54±0.42^a	3.16±0.21^b
T₃	4.65±0.76^a	4.34±0.41^a
T₄	3.12±0.41^d	2.56±0.33^d
T₅	3.16±0.57^d	2.94±0.34^b
T₆	3.63±0.33^c	2.88±0.25^c

图6 不同振动处理下哈密瓜原果胶含量变化

Fig. 6 The effect of vibration on the raw pectin content of Hami melon

图7 不同振动处理下哈密瓜总果胶含量变化

Fig. 7 The effect of vibration on the total pectin content of Hami melon

图8 不同振动处理下哈密瓜果胶脂酶变化

Fig. 8 The effect of vibration on Hami melon pectin lipase

图9 不同振动处理下哈密瓜PG酶变化

Fig. 9 The effect of vibration on Hami melon polygalacturonase

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