为探究湿度因子对一氧化氮（NO）提高哈密瓜采后耐冷性效果的影响，本文采用60 μL/L NO在低湿（LH：35%~45%）、中湿（MH：65%~75%）和高湿（HH：90%~99%）条件下进行熏蒸处理。研究贮藏温度3 ℃条件下对哈密瓜采后冷害及品质参数变化的影响。结果表明：在不同湿度熏蒸条件下，NO均能延缓哈密瓜采后冷害的发生和品质劣变。低湿度因子为35%~45%时可以显著提高哈密瓜采后贮藏过程的耐冷性，与对照相比，NO处理组冷害推迟5 d发生，贮藏30 d时，冷害指数最低，仅为40.00%；贮藏过程中，NO处理组果实品质保持效果较好，硬度下降速度缓慢，为17.07 N，仅比贮藏前下降了29.08%，细胞膜渗透率只上升了24.11%；能有效延缓果实品质中可滴定酸、抗坏血酸含量的下降，维持较高的可溶性固形物含量；NO处理可以降低呼吸速率和乙烯释放量，延迟呼吸高峰和乙烯高峰的出现，且峰值比对照低了33.80%和27.04%，从而减缓果实软化进程，有效延长哈密瓜的贮藏时间。明确了湿度因子是影响NO熏蒸效果的主要因素之一，在低湿度35%~45%条件熏蒸，NO可以更好的提高哈密瓜果实的耐冷性，保持较好的贮藏品质。

The effects of nitric oxide (NO) fumigation and humidity on chilling tolerance of muskmelon fruit during postharvest storage were investigated. The muskmelon fruit was fumigated with 60 μL/L nitric oxide gas for 2 hours, along with air treatment as control, in three different humidity groups: Low humidity (LH: 35%~45%), medium humidity (MH: 65%~75%) and high humidity (HH: 90%~99%), respectively. The chilling injury and quality deterioration were all delayed by NO in all humidity groups. The chilling tolerance was improved significantly when the low humidity factor was 35%~45%. Compared with the control, the chilling injury of NO treatment group was delayed for 5 days, and the cold injury index was the lowest when it was stored for 30 days, only 40.00%; During the storage period, the fruit quality of the NO group was the best, and the slowest decline in the hardness was found (17.07 N), which was only 29.08% lower than the control group. The slowest growth in the cell membrane permeability was found (only 24.11%). It can Maintain fruit firmness and slow the increase in cell membrane permeability; It can effectively delay the decline of titratable acid and Vc content in fruit quality and maintain high soluble solid content. NO treatment can reduce the respiratory rate and ethylene release, while the peak of respiratory and ethylene peak delays, and the peak value is the lowest (33.80% and 27.04% lower than the control), respiration rate and the process of softening. It was confirmed that humidity was a factor affected the NO fumigation effect. These results suggested that the chilling tolerance improvement and the fruit quality enhancement of postharvest melon mightbe attributed to the low humidity and NO fumigation.

新疆维吾尔自治区自然科学基金青年基金项目（2017D01B23）