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中国农学通报

中国农学通报 ›› 2024, Vol. 40 ›› Issue (19): 47-51.doi: 10.11924/j.issn.1000-6850.casb2023-0689

• 林学·园艺·园林 • 上一篇    下一篇

小果型西瓜耐贮性研究

江姣(), 董帅, 贾文红, 靳凯业, 于琪, 潘林, 李婵, 张扬, 崔广禄, 芦金生, 哈雪姣   

  1. 北京市大兴区种植业技术推广站，北京 102600
  • 收稿日期:2023-09-27 修回日期:2023-12-19 出版日期:2024-07-05 发布日期:2024-07-02
  • 作者简介:

    江姣，女，1984年出生，河北人，高级农艺师，硕士研究生，主要从事西甜瓜推广研究。通信地址：102600 北京市大兴区黄村镇兴政东里甲5号 北京市大兴区种植业技术推广站，E-mail：。

  • 基金资助:
    国家西甜瓜产业技术体系专项基金“国家西甜瓜产业技术体系大兴综合试验站”(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)

Study on Storability of Small Fruit Watermelon

JIANG Jiao(), DONG Shuai, JIA Wenhong, JIN Kaiye, YU Qi, PAN Lin, LI Chan, ZHANG Yang, CUI Guanglu, LU Jinsheng, HA Xuejiao   

  1. Beijing Daxing Planting Technology Promotion Station, Beijing 102600
  • Received:2023-09-27 Revised:2023-12-19 Published:2024-07-05 Online:2024-07-02

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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’。

关键词: 西瓜, 小果型, 耐贮性, 北京

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’.

Key words: watermelon, small fruit, storability, Beijing