以甜瓜西州密25号为实验对象，在温度6~8 ℃，RH80~85%条件下对甜瓜进行适宜的臭氧处理，通过臭氧发生器按照适宜的臭氧浓度和间隔处理时间在50 L的塑料桶中进行密封40 min处理，每次处理结束后去盖贮藏。研究甜瓜在42 d贮藏期中通过适宜臭氧处理观察其相关品质指标的动态变化，以及适宜臭氧处理对链格孢和镰刀菌的抑菌影响。实验表明：适宜臭氧处理（浓度4.28 mg/cm3、间隔时间24 h）后的甜瓜糖度和硬度平均每天仅下降0.07、0.03%，臭氧对其下降起到了明显的延缓作用，同时降低了42%的失重率，对镰刀菌和链格孢起到很强的抑菌作用且对链格孢有更好的抑菌效果，平均每天仅增长4.04 mm；适宜的臭氧处理对甜瓜采后低温贮藏品质有较好的保持作用，延长了贮藏期。本文为甜瓜采后低温贮藏保鲜提供了一定的理论基础。

In this paper, the melon “Xizhoumi No.25” was treated with suitable ozone at the temperature of at 6~8 ℃ and RH of 80~85% for 40 min through a ozone generator in a plastic bucket of 50 L. After ozone treatment, the samples were sealed for storage. The dynamic changes of relevant quality indexes of melon treated by appropriate ozone during a 42-day storage and the antibacterial effects of suitable ozone treatment on Alternaria alternata and Fusarium were investigated. The results showed that the average sugar content and hardness of melon decreased by only 0.07% and 0.03%, respectively, after ozone treatment (concentration 4.28 mg/cm3, Intervals 24 h), indicating ozone had significant delaying effect on the decrease. Simultaneously, ozone treatment also reduced the weightlessness of the control group by 42%. It had a strong antibacterial effect on F.semitectum and A.alternate and has a better antibacterial effect on A.alternate. Appropriate ozone treatment had a good effect on the post-harvest low-temperature storage quality of melon and extended its shelf life.

“十二五”农村领域国家科技计划课题（2011BAD27B01-02）