研究了常温下保鲜剂—Amistai Dip不同浓度处理对哈密瓜采后品质的影响。通过定期对处理后贮藏哈密瓜维生素C含量、糖酸含量、硬度等指标的测定说明Amistai Dip对哈密瓜贮藏过程中品质具有一定的保护作用，通过不同浓度处理对哈密瓜采后维生素C含量、糖酸含量、硬度等指标的比较表明：，用PE（聚乙烯）保鲜膜包装，Amistai Dip浓度为100mg/kg时保鲜效果最佳。经30d的贮藏后，其效果表明：Amistai Dip可明显抑制哈密瓜糖、酸、维生素C的降解，延缓哈密瓜的衰老,很好地保持其优良的品质。

This text has studied the antistaling agent Amistai Dip under normal atmospheric temperature terms, density with membrane to the HaMi Melon quality influence after adopting in the Modified atmosphere storage technology. Through breathing the speed in preserving the HaMi Melon vitamin C content, candy sour content, etc. every physiological survey of index is it probe into the antistaling agent physiology influence to the HaMi Melon aging course to come, prove it keep fresh quality of the result. Use the antistaling agent Amistai Dip, and pack with PE plastic wrap from behind the preservation of 30 days, preserving the result indicates: Amistai Dip can suppress breathing of the HaMi Melon ,candy,sour,vitamin C a lengthening the life-span of the HaMi muskmelon, it is old and feeble to delay it,keep up quality of HaMi Melon after adopting.