Effect of Different Storage Temperatures on Quality of Jingcai 1 Watermelon

doi:10.13304/j.nykjdb.2023.0685

Journal of Agricultural Science and Technology ›› 2024, Vol. 26 ›› Issue (9): 137-145.DOI: 10.13304/j.nykjdb.2023.0685

• FOOD QUALITY & PROCESSING AND STORAGE • Previous Articles Next Articles

Effect of Different Storage Temperatures on Quality of Jingcai 1 Watermelon

Lanting XIANG¹^,²(), Shuhui SONG¹, Lijuan LIU³, Xiaoling SHE³, Jiahua ZHOU¹, Baogang WANG¹, Hong CHANG¹, Chao ZHANG¹, Daqi FU², Yunxiang WANG¹()

^1.Beijing Key Laboratory of Preservation and Processing of Fruits and Vegetables and Agricultural Products，Key Laboratory of Postnatal Treatment of Vegetables of Ministry of Agriculture and Rural Affairs，Institute of Agricultural Products Processing and Food Nutrition，Beijing Academy of Agriculture and Forestry Sciences，Beijing 100097，China
^2.College of Food Science and Nutritional Engineering，China Agricultural University，Beijing 100083，China
^3.Beijing Yanqing District Agricultural Science and Technology Service Center，Beijing 102100，China

Received:2023-09-14 Accepted:2023-11-25 Online:2024-09-15 Published:2024-09-13
Contact: Yunxiang WANG

不同贮藏温度对京彩1号西瓜品质的影响

向兰婷¹^,²(), 宋曙辉¹, 刘立娟³, 佘小玲³, 周家华¹, 王宝刚¹, 常虹¹, 张超¹, 傅达奇², 王云香¹()

^1.北京市农林科学院农产品加工与食品营养研究所, 果蔬农产品保鲜与加工北京市重点实验室, 农业农村部蔬菜产后处理重点实验室, 北京 100097
^2.中国农业大学食品科学与营养工程学院, 北京 100083
^3.北京市延庆区农业科技服务中心, 北京 102100

通讯作者: 王云香
作者简介:向兰婷 E-mail：xianglt0508@163.com；
基金资助:
现代农业产业技术体系北京市特色作物创新团队项目(BAIC04-2023);国家西甜瓜产业技术体系建设项目(CARS-25);国家自然科学基金项目(32172237)

Abstract

Abstract:

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.

Key words: watermelon, storage, temperature, quality

摘要：

为探究不同贮藏温度对京彩1号西瓜品质的影响，将京彩1号西瓜果实分别在5、15、25 ℃温度下贮藏，研究贮藏期间其硬度、失重率、冷害率、可溶性固形物、果胶、纤维素、可溶性糖、有机酸、番茄红素、β-胡萝卜素和维生素C含量的变化。结果表明，随着贮藏时间的延长，京彩1号西瓜果实失重率增加，硬度降低，水溶性果胶含量升高，碱溶性果胶含量降低，维生素C、番茄红素及β-胡萝卜素含量均呈降低趋势，可溶性固形物含量变化较小，纤维素含量呈先降低后升高趋势，而可溶性糖和有机酸含量在不同贮藏温度下呈现不同变化趋势。对不同温度处理比较发现，5 ℃条件下贮藏可以使西瓜的维生素C及可溶性糖含量保持较高水平，但长期贮藏冷害率较高，且营养物质逐渐损失，可能会导致其失去食用价值和商品价值；15 ℃条件下贮藏可以较好地维持西瓜果实的水分、有机酸和细胞色素含量，使其具有较好的品质和风味；25 ℃条件下贮藏，西瓜果实的可溶性糖、有机酸及果胶含量消耗过快，进而造成软腐，丧失原有风味，品质不易保持。以上研究结果为不同条件下西瓜商业化物流贮运提供了参考。

关键词: 西瓜, 贮藏, 温度, 品质

CLC Number:

S651

Lanting XIANG, Shuhui SONG, Lijuan LIU, Xiaoling SHE, Jiahua ZHOU, Baogang WANG, Hong CHANG, Chao ZHANG, Daqi FU, Yunxiang WANG. Effect of Different Storage Temperatures on Quality of Jingcai 1 Watermelon[J]. Journal of Agricultural Science and Technology, 2024, 26(9): 137-145.

向兰婷, 宋曙辉, 刘立娟, 佘小玲, 周家华, 王宝刚, 常虹, 张超, 傅达奇, 王云香. 不同贮藏温度对京彩1号西瓜品质的影响[J]. 中国农业科技导报, 2024, 26(9): 137-145.

Figures/Tables 8

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指标 Index	贮藏温度 Storage temperature/℃	贮藏时间Storage time/d
指标 Index	贮藏温度 Storage temperature/℃	0	4	8	12
水溶性果胶WSP	5	0.103±0.007 aβ	0.156±0.006 aα	0.176±0.004 cα	0.174±0.004 bα
	15	0.103±0.007 aγ	0.158±0.027 aβ	0.207±0.003 bα	0.191±0.017 bα
	25	0.103±0.007 aγ	0.175±0.007 aβ	0.240±0.005 aα	0.233±0.022 aα
螯合性果胶CSP	5	0.725±0.043 aγ	0.961±0.025 bα	0.704±0.022 cγ	0.809±0.006 bβ
	15	0.725±0.043 aγ	0.996±0.005 abα	0.818±0.019 bβ	0.660±0.014 cδ
	25	0.725±0.043 aγ	1.038±0.026 aα	1.023±0.013 aα	0.891±0.044 aβ
碱溶性果胶SSP	5	0.199±0.006 aα	0.177±0.008 abβ	0.165±0.003 aβ	0.093±0.007 cγ
	15	0.199±0.006 aα	0.163±0.009 bβ	0.143±0.009 bγ	0.057±0.002 bδ
	25	0.199±0.006 aα	0.184±0.008 aα	0.146±0.003 bβ	0.110±0.006 aγ
纤维素Cellulose	5	0.537±0.012 aβ	0.329±0.027 bγ	0.375±0.013 cγ	0.607±0.001 bα
	15	0.537±0.012 aβ	0.375±0.007 bγ	0.544±0.011 aβ	0.684±0.019 aα
	25	0.537±0.012 aβ	0.495±0.036 aβγ	0.459±0.036 bγ	0.662±0.049 aα

指标 Index	贮藏温度 Storage temperature/℃	贮藏时间Storage time/d
指标 Index	贮藏温度 Storage temperature/℃	0	4	8	12
水溶性果胶WSP	5	0.103±0.007 aβ	0.156±0.006 aα	0.176±0.004 cα	0.174±0.004 bα
	15	0.103±0.007 aγ	0.158±0.027 aβ	0.207±0.003 bα	0.191±0.017 bα
	25	0.103±0.007 aγ	0.175±0.007 aβ	0.240±0.005 aα	0.233±0.022 aα
螯合性果胶CSP	5	0.725±0.043 aγ	0.961±0.025 bα	0.704±0.022 cγ	0.809±0.006 bβ
	15	0.725±0.043 aγ	0.996±0.005 abα	0.818±0.019 bβ	0.660±0.014 cδ
	25	0.725±0.043 aγ	1.038±0.026 aα	1.023±0.013 aα	0.891±0.044 aβ
碱溶性果胶SSP	5	0.199±0.006 aα	0.177±0.008 abβ	0.165±0.003 aβ	0.093±0.007 cγ
	15	0.199±0.006 aα	0.163±0.009 bβ	0.143±0.009 bγ	0.057±0.002 bδ
	25	0.199±0.006 aα	0.184±0.008 aα	0.146±0.003 bβ	0.110±0.006 aγ
纤维素Cellulose	5	0.537±0.012 aβ	0.329±0.027 bγ	0.375±0.013 cγ	0.607±0.001 bα
	15	0.537±0.012 aβ	0.375±0.007 bγ	0.544±0.011 aβ	0.684±0.019 aα
	25	0.537±0.012 aβ	0.495±0.036 aβγ	0.459±0.036 bγ	0.662±0.049 aα

指标 Index	贮藏温度 Storage temperature/℃	贮藏时间Storage time/d
指标 Index	贮藏温度 Storage temperature/℃	0	4	8	12
蔗糖 Sucrose	5	74.77±1.86 aα	70.26±1.28 aβ	70.11±0.64 bβ	66.88±1.97 bβ
	15	74.77±1.86 aα	68.04±0.87 aβ	68.48±1.96 bβ	78.23±0.82 aα
	25	74.77±1.86 aα	68.07±2.74 aβ	77.06±0.74 aα	78.34±2.16 aα
果糖 Fructose	5	17.46±0.47 aα	19.67±1.82 aα	18.46±0.10 aα	18.60±1.37 aα
	15	17.46±0.47 aα	17.45±0.55 abα	17.62±0.45 abα	17.88±0.37 aα
	25	17.46±0.47 aα	16.74±1.46 bαβ	16.91±0.42 bαβ	15.12±0.68 bβ
葡萄糖 Glucose	5	12.36±1.34 aα	14.07±1.34 aα	13.25±0.96 aα	14.32±0.58 aα
	15	12.36±1.34 aα	11.74±0.24 bα	10.16±0.43 bαβ	9.08±0.48 bβ
	25	12.36±1.34 aα	11.39±1.38 bα	12.18±0.64 abα	11.11±0.93 bα
总糖 Total sugar	5	104.59±0.94 aα	104.00±1.79 aα	102.83±1.04 aαβ	99.79±1.42 bβ
	15	104.59±0.94 aα	97.23±0.75 bβ	96.27±2.39 bβ	105.19±0.20 aα
	25	104.59±0.94 aα	96.20±2.53 bβ	106.15±0.34 aα	104.57±1.07 aα

指标 Index	贮藏温度 Storage temperature/℃	贮藏时间Storage time/d
指标 Index	贮藏温度 Storage temperature/℃	0	4	8	12
蔗糖 Sucrose	5	74.77±1.86 aα	70.26±1.28 aβ	70.11±0.64 bβ	66.88±1.97 bβ
	15	74.77±1.86 aα	68.04±0.87 aβ	68.48±1.96 bβ	78.23±0.82 aα
	25	74.77±1.86 aα	68.07±2.74 aβ	77.06±0.74 aα	78.34±2.16 aα
果糖 Fructose	5	17.46±0.47 aα	19.67±1.82 aα	18.46±0.10 aα	18.60±1.37 aα
	15	17.46±0.47 aα	17.45±0.55 abα	17.62±0.45 abα	17.88±0.37 aα
	25	17.46±0.47 aα	16.74±1.46 bαβ	16.91±0.42 bαβ	15.12±0.68 bβ
葡萄糖 Glucose	5	12.36±1.34 aα	14.07±1.34 aα	13.25±0.96 aα	14.32±0.58 aα
	15	12.36±1.34 aα	11.74±0.24 bα	10.16±0.43 bαβ	9.08±0.48 bβ
	25	12.36±1.34 aα	11.39±1.38 bα	12.18±0.64 abα	11.11±0.93 bα
总糖 Total sugar	5	104.59±0.94 aα	104.00±1.79 aα	102.83±1.04 aαβ	99.79±1.42 bβ
	15	104.59±0.94 aα	97.23±0.75 bβ	96.27±2.39 bβ	105.19±0.20 aα
	25	104.59±0.94 aα	96.20±2.53 bβ	106.15±0.34 aα	104.57±1.07 aα

指标 Index	贮藏温度 Storage temperature/℃	贮藏时间Storage time/d
指标 Index	贮藏温度 Storage temperature/℃	0	4	8	12
苹果酸 Malic acid	5	265.35±5.92 aβ	266.77±11.03 bβ	290.60±7.17 aα	270.57±3.87 bβ
	15	265.35±5.92 aγ	289.96±10.68 aβ	282.34±6.18 aβγ	328.07±6.40 aα
	25	265.35±5.92 aβ	257.17±10.29 bβγ	244.43±10.71 bγ	286.04±7.30 bα
琥珀酸 Succinic acid	5	144.67±7.25 aα	75.61±5.74 aβ	56.75±2.76 abγ	50.11±3.74 bγ
	15	144.67±7.25 aα	78.74±5.79 aβ	69.04±5.51 aγ	88.52±4.00 aβ
	25	144.67±7.25 aα	68.75±6.03 aβ	48.28±6.88 bγ	B59.90±4.45 bβγ
柠檬酸 Citric acid	5	55.25±8.85 aβ	81.62±9.85 aα	81.90±4.41 aα	79.63±8.88 aα
	15	55.25±8.85 aα	60.99±7.16 bα	60.37±5.28 bα	52.00±2.04 bα
	25	55.25±8.85 aβ	73.06±9.39 abαβ	81.96±5.88 aα	61.67±7.30 bβ
富马酸 Fumaric acid	5	5.57±0.40 aα	1.29±0.26 bβ	1.13±0.15 bβ	1.18±0.15 bβ
	15	5.57±0.40 aα	1.52±0.04 bβ	1.44±0.33 aβ	2.08±0.34 aβ
	25	5.57±0.40 aα	2.08±0.58 aβ	1.47±0.26 aβ	1.98±0.24 aβ
总酸 Total acid	5	470.83±14.27 aα	425.29±19.34 abβ	430.38±5.27 aβ	401.49±5.63 bβ
	15	470.83±14.27 aα	431.20±14.74 aβ	413.18±11.32 aβ	470.66±8.81 aα
	25	470.83±14.27 aα	401.06±6.25 bβγ	376.14±7.81 bγ	409.59±14.28 bβ

Effect of Different Storage Temperatures on Quality of Jingcai 1 Watermelon

不同贮藏温度对京彩1号西瓜品质的影响

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