关键词: “日本甜宝”甜瓜, 温度, 贮藏品质, 生理

Abstract: The work aims to screen the optimal storage temperature by studying the effect of temperature on the storage quality of “Japanese sweet treasure” melons. “Japanese sweet treasure” melons used as research object were stored at five different temperatures（4,6,8,10,12 ℃） set in advance. The physiological and biochemical indexes were periodically measured. During storage, the respiration and ethylene release rate of melons were effectively inhibited at 4 and 6 ℃, and the peak of respiration was prevented; The hardness and titratable acid content of melon decreased slowly at 6 ℃. The soluble solids content of melons remained stable at 10%~12% at 5 temperatures 24 days before storage, and the change trend was not obvious. The melons stored at 6 ℃ maintained good color and brightness; The good fruit rate of melons stored at 6 ℃ for 28 days was 88%, which was significantly higher than that of other groups（P<0.05）; The good fruit rate decreased to 72.22% at 32 days. 6 ℃ is the most suitable storage temperature for “Japanese sweet treasure”, under which the quality of melon kept good in the first 28 days.

Key words: “Japanese sweet treasure”, melon, temperature, storage quality, physiology