关键词: 哈密瓜, 低温, 耐冷性, 脂氧合酶, 脂肪酸

Abstract:

Hami melon（Cucumis melo L.）of 3 cultivars（early-ripening type‘Xizhoumi 25’，mid-ripening type‘Xinmi 3’and late-ripening type‘Xinmi 11’）were studied the relationship between chilling tolerance and membrance fatty acids during storage at 3 with 75%℃–80% RH. The results showed that chilling tolerance of‘Xinmi 11’fruits were stronger than‘Xizhoumi 25’and‘Xinmi 3’. The chilling injury index，relative membrane permeability，LOX activity of‘Xinmi 11’fruits were significantly lower than‘Xizhoumi 25’and‘Xinmi 3’. The relative contents of linoleic acid（C18︰2）and linolenic acid（C18︰3）of‘Xinmi 11’fruits were significantly higher than‘Xizhoumi 25’ and‘Xinmi 3’during storage at 3 ℃，and the index of unsaturated fatty acids（IUFA）and unsaturated degree of fatty acids（UFA/FA）were higher correspondingly. But the relative contents of palmitic acid （C16︰0）and stearic acid（C18︰0）were lower. The chilling injury incidence，weight loss of ‘Xinmi 11’fruits were significantly lower than‘Xizhoumi 25’and‘Xinmi 3’after 49 days storage. There was a negative correlation between chilling injury and relative content of linoleic acid（C18︰2）and linolenic acid（C18︰3）of Hami melon（r =–0.851* and r =–0.780*）.

Key words: Hami melon, low temperature, chilling tolerance, lipoxygenase, fatty acid