Effects of Different Temperatures on Enzyme Activities of'Yangjiaomi'Melon Fruit
ZHANG Cuihuan
ZAITUNA·Maimaiti
ZHENG Heyun
YAO Jun
WANG Libin
GENG Xinli
Abstract：To investigate the effects of different temperatures on enzyme activities of'Yangjiaomi'melon fruit during postharvest storage and shelf life,the fruits were stored at low temperatures of 3,6,9,12 ℃ for 14 days,and then transferred to an environment of(19±0.5)℃ to simulate shelf life conditions,changes during the shelf life were observed.The activities of pectinase,amylase,brassinolide(BR),superoxide dismutase(SOD),peroxidase(POD),and catalase(CAT)in the pulp were measured at different stages.The results showed that,compared with treatments at 3,6,12 ℃,under 9 ℃ low-temperature storage,SOD activity increased by 0.24％-2.41％during storage and by 0.48％-5.63％during shelf life,both showing significant difference.CAT activity increased by 1.5％-2.8％during storage.POD activity decreased by 7.0％-10.5％during storage and by 1.7％-10.9％during shelf life.Meanwhile,it slowed down the transformation of amylase and brassinolide,and suppressed pectinase activity,thereby improving fruit stress resistance,delaying fruit oxidation and softening,and better maintaining fruit quality on day 2 of storage and shelf life.
Keywords：Shelf lifeenzyme activitythin-skinned melonstorage temperaturefruit softening
Publication Date：2026-06-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：6( 9-14 )