Study And Application Of The Techniques Of Xinjiang Hami-melon Fruits Preservation

Xinjiang's Hami melon technology is still on its initial stage. The difficulty in the research of extending shelf time of the melon is due to the lack of suitable preservatives, Based on the newly- developed chlorine dioxide preservative researched in our lab , in this paper, the application of the ClO₂ during storage and transportation of hami melon was introduced and the inhibition effect of the ClO₂ was evaluated.In chapter one, the current development and researches of Hami melon industrialization and preservation at home and abroad were analyzed. The development, production, determination and application methods of chlorine dioxide were reviewed. As an internationally recognized new fungicide and disinfectant, chlorine dioxide had been widely applied in many fields, which was very effective in storing fresh fruits and vegetables and would be a promising preservative in the future.In the second chapter, the separation and purification of fungi from decay Hami melons were described. A range of pathogens had been collected and identified by the biological means. Thus the main reason lead to decay could be explained and a suitable preservative and inhibition concentration could be choosen.In the third chapter, a method for rapid determination ClO₂ gas was studied, which was investigated it was used to detect the concentration of ClO₂ gas released from solid preservation.In chapter four, the micro-diseases in the preservation of Hami melon were researched. ClO₂ concentration was choosen. And the endogenous hormone changes in the decaying process were illustrated from a micro point of view, which provided theory data for the evaluation of preservation.In Chapter five, weight loss, soluble solids, firmness, sugar content, total acidity, Vc, and other physiological attributes of Hami melon were detected and the effect of preservation was evaluated in the process of storage and transportation after the application of preservation technology, which offered a new way for Hami melon preservation during storage and transportation.