以京蜜薄皮甜瓜为试材,研究不同贮藏温度条件下薄皮甜瓜品质和生理特性的变化.结果表明:贮藏温度是影响薄皮甜瓜采后品质和生理变化的重要因素.低温可减缓薄皮甜瓜质量和可溶性固形物损失,抑制呼吸强度和乙烯释放,但温度过低会引起冷害,0℃条件下贮藏3d、5℃贮藏6d即会有冷害发生；贮藏温度偏高,可加快薄皮甜瓜后熟衰老过程,室温条件下贮藏9d,腐烂严重,失去商品价值；10℃条件下贮藏能较好保持薄皮甜瓜的风味和感官品质,是京蜜薄皮甜瓜适宜的贮藏温度.%Fruits of oriental melon cultivar Jingmi were used to investigate quality and physiological changes during storage under different temperature. The results showed that temperature was an important factor to the shelf-life quality of oriental melon. Low temperature reduced the weight and total soluble solids loss,and inhibited the respiration and ethylene production rate of stored oriental melons. However,too low temperature caused cold damage,slight chilling injury occurred at 0 T for 3 days or at 5 t for 6 days. Nevertheless,higher storage temperature accelerated ripening and tissue senescence. Fruit decayed and lost commercial value stored under room temperature for 9 days. Storage temperature 10 t was best to maintain flavor and sensory quality of Jingmi fruit during storage.
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