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【摘要】 甜瓜是一种风味独特,营养丰富的水果。如何保持甜瓜良好风味,降低其在贮藏过程中营养物质的损失,就成为人们关心的问题。研究选择冰温贮藏和5℃冷藏两个储藏条件,测定贮藏过程中氨基酸变化情况,Vc含量、可溶性固形物、还原糖以及含水量的变化情况。结果表明:冰温贮藏过程中,以-0.5℃、湿度85%的贮藏条件存储35天甜瓜的氨基酸总含量以及人体所必需氨基酸含量明显提高,其他各种物质变化很小,并且冰温条件甜瓜的口感和鲜度有所提高。 【Abstract】 Muskmelon is a kind of flavorful and nutrimental fruit.In our study,the changes of amino acid,Vc content,soluble solids content,sugar,and water content of muskmelon were measured during hyo-on storage and 5℃ cold storage,respectively.The results show that the total or human required amino acid content of muskmelon improved clearly and other contents of muskmelon changed slightly after 35 days under the condition of hyo-on storage with-5℃ and 85%.It is likely that the hyo-on storage may keep muskmelon fresh and sweet. 【关键词】 食品包装与储藏; 冰温贮藏; 冰点; 甜瓜; 氨基酸; 物质 【Key words】 Food packaging and storage; Hyo-on storage; Ice point; Muskmelon; Amino acid; Substance