Effect of Different Storage Temperatures on Quality of Jingcai 1 Watermelon
To explore the effect of storage temperature on Jingcai 1 watermelon,the fruits of Jingcai 1 watermelon were storaged under 5,15 and 25 ℃.The firmness,rate of weight loss,chilling injury,soluble solids,pectin,cellulose,soluble sugar,organic acid,lycopene,β-carotene and vitamin C contents were determined under different temperature treatments.The results showed that,with the storage extending,the weight loss rate of Jingcai 1 watermelon fruit increased,the fruit firmness decreased,the content of water-soluble pectin(WSP)increased,the sodium carbonate-soluble pectin(SSP)decreased,the vitamin C,lycopene and β-carotene showed decreasing trend,the variation of soluble solids fluctuated within a small rage,the cellulose decreased at first and then increased,while the content of soluble sugar and organic acid showed different changing trends at different storage temperatures.When stored at 5 ℃,the vitamin C and soluble sugar of fruit could be high level,but a long-term storage would raise the chilling injury rate and cause gradual wastage of nutrients,resulting undoubtedly in loss of the edible and commercial values.When stored at 15 ℃,the contents of water,organic acids and cytochromes could be better maintained,giving watermelons better quality and flavor.When stored at 25℃,the quick loss of soluble sugar,organic acid and pectin of the fruit leaded to soft rot,depriving original flavors of watermelons and making it difficult to maintain its quality.Above results provided a theoretical basis for the commercialization of its storage,transportation and preservation.
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