中文摘要：

采用热水法及热空气法对采后伊丽莎白香瓜分别进行热处理实验,考察果实大小、包装方式、热处理介质流速、温度及相对湿度等操作参数对热处理效果及组织质量损失率的影响。结果表明：达到相同热处理效果（香瓜中心位置温度范围为38～53℃）,热水法的处理时间仅为热空气法的50%～60%;操作介质流速对热水法的处理时间影响较小,而对热空气法处理时间影响显著;两方法的最优操作介质流速分别为0.5～1m/s及1.5～2m/s;热水法或高湿度的热空气法能够有效降低香瓜热处理时组织的质量损失率;热处理前按香瓜大小进行分级,有利于热处理效果的均匀性;7/8热处理时间为采后香瓜的最佳热处理传热时间。

英文摘要：

Heat treatment of postharvest Elizabeth muskmelons was performed respectively using hot water and hot air methods.The effects of operating parameters such as packaging methods,fruit size,cycling medium velocity,temperature and relative humidity on half heating time,three-fourth heating time,seven-eighth heating time and tissue weight loss rate were investigated.The results showed that the length of hot water treatment was only 50%-60% of that of hot air treatment for the same treatment effectiveness（the temperature at the center of a melon sphere reached between 38 ℃ and 53 ℃）.The optimum medium velocities in hot water and hot air methods were 0.5-1 m/s and 1.5-2 m/s,respectively.Hot water treatment and high humidity hot air treatment could effectively reduce the tissue weight loss of muskmelon in hot air treatment.Muskmelon grading according to fruit size in advance promoted the uniformity of heat treatment.The optimum operating time was seven-eighth heating time（the dimensionless temperature θ = 0.125）.