小果型西瓜耐贮性研究
Study on Storability of Small Fruit Watermelon
江姣 1董帅 1贾文红 1靳凯业 1于琪 1潘林 1李婵 1张扬 1崔广禄 1芦金生 1哈雪姣1
作者信息
- 1. 北京市大兴区种植业技术推广站,北京 102600
- 折叠
摘要
通过分析北京地区主要种植小果型红瓤西瓜'L600'与'京颖'单瓜重、果皮厚度、硬度、中心和边部可溶性固形物含量、维生素C含量随贮藏时间延长的变化,研究不同品种适宜的贮藏期.结果表明,室温26℃储存,果实口感硬脆的西瓜品种'L600'较果实口感酥脆的西瓜品种'京颖'耐贮藏时间可长15 d左右,达到30 d;贮藏至45 d,'L600'果实可溶性固形物含量下降更多,但含量较'京颖'高;整个贮藏期间,'L600'平均维生素C含量与果皮硬度高于'京颖'.
Abstract
In this paper,the changes of weight,peel thickness,hardness,soluble solid content in center and edge and vitamin C content of small red flesh watermelon'L600'and'Jingying'cultivated in Beijing area with the extension of storage time were studied to analyze the suitable storage period of different varieties.The results showed that when stored at room temperature 26℃,the storage time of'L600'watermelon with hard and crisp fruit was about 15 d longer than that of'Jingying'watermelon with crisp fruit.After 45 d of storage,the soluble solid content of'L600'fruit decreased more,but the content was higher than that of'Jingying'fruit.During the whole storage period,the average Vc content and peel hardness of'L600'were higher than that of'Jingying'.
关键词
西瓜/小果型/耐贮性/北京Key words
watermelon/small fruit/storability/Beijing引用本文复制引用
基金项目
国家西甜瓜产业技术体系专项基金(CARS-25)
北京特色作物创新团队"北京特色作物创新团队大兴区综合试验站"(BAIC04-2024)
出版年
2024
国家科技期刊平台
NSTL
万方数据