The Study Of Surface Sterilization Treatment On Storage And Quality Effect Of Hami Melon

Xinjiang Hami melon has been well known at home and abroad as its big type, rich aroma, good taste, and beautiful color. It is one of characteristic fruits in Xinjiang area. The main domestic consumer market is far away, and the picking time is concentrated accompanied with the high rotting rate in the transportation, as well as lacking of storage and preservation technologies, which have greatly restricted the development of this characteristic industry. Therefore, it is of utmost importance to research the postharvest physiology of melon and its storage and transport technologies for the development of this industry."8501" Hami melon product in wujiaqu was used as the material in this paper. Respectively using the treatment of Hydrogen peroxide, ultraviolet and microwave sterilization combined with bagging or non-bagging, we has studied the effects of melon's quality, physiological and biochemical characteristics and the activity of some important enzyme at the condition of low temperature storage,Fungal diseases of melon were also isolated and identified during storage. The potential results are as follows:1. Using hydrogen peroxide, UV or microwave sterilization treatments provide good effects on the storage and preservation. The best conditions of the three sterilization treatments respectively are 30g/L hydrogen peroxide,50 min UV lighting and 2 min under microwave, all combined with bagging. Those three treatments can obviously restrain the increase of the rot rate, keeping fruits high pressure-resistance and Vc content, which effectively suppress the decrease of soluble solids. Using the bagging of melon has also been proved as a sound effect to keep the moisture content of melon.2. Respiration of melon is suppressed and the peak of respiration and ethylene content are delayed or declined effectively by the using of hydrogen peroxide, UV or microwave sterilization treatments. If combined with bagging, the sterilization of three treatments may better.3. It is obviously suppress the increase of cell membrane permeability and decline the accumulation of MDA content during low temperature storage of melon by the using of hydrogen peroxide, UV or microwave sterilization treatments. Moreover, MDA content and cell membrane permeability was significantly positively correlated, and the correlation coefficients(r) of three sterilization treatments are 0.8805,0.9271 and 0.8613, respectively.4. By using of 30g/L hydrogen peroxide,50 min UV lighting and 2 min under microwave, all combined with bagging. The decrease of protect enzyme activity such as SOD, POD, PAL as well as PPO, LOX, has been well restrained which can Improve the disease resistance of melon during storage.5. According to the results of the colony and morphological characteristics, using the reference of fungi's identification, three main pathogens were isolated and identified from pathogenic Hami Melon. Three species belong to Alternaria, Aspergillus, Penicillium, respectively.