贮藏温度对鲜切甜瓜品质和活性氧代谢的影响

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中图分类号：S652 文献标志码：A 文章编号：1673-2871（2025）11-099-06

Abstract： In order to investigate the effects of storage temperatures of 5 and 15∘C on the quality and active oxygen metabolism offresh-cut melon，Yugu melon wasusedas the material.Theresults showed that therespirationrateof fresh-cut melon gradually increased during storage. The 5∘C treatment maintained the hardness，soluble solid content， andtitratableacidcontentoffresh-cut melon，anddelayed the increase inthemalondialdehydecontentoffresh-cutmelon during storage compared with the 15∘C treatment.At the end of the storage period， superoxide dismutase and peroxidase maintained high activity levels，which were 13.11 and 518.85U⋅mg⋅1 ，respectively， and inhibited the accumulation of superoxide anions and hydrogen peroxide.The results showed that compared with the 15∘C treatment， 5∘C treatment significantlyinhibitedtherespirationrateoffresh-cut elon，enhancedtheactivityofitsantioxidantsystem，reducedthelevel ofreactiveoxygen speciesduring thestorageoffresh-cutmelon，alleviatedoxidative stres，and maintainedthe higher quality offresh-cut melon.Which providedascientific basis for maintainingthequalityoffresh-cut melon stored atlow temperature.

Key Words：Fresh cut melon; Temperature; Storage; Quality; Antioxidant activity

甜瓜属葫芦科甜瓜属，是人们最喜爱的瓜果之一。（剩余8493字）