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食品研究与开发:2024,45(10):14-20
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采收成熟度结合不同低温对番茄采后贮藏品质的影响
(新疆农业大学食品科学与药学学院,新疆乌鲁木齐 830052)
Effects of Harvest Maturity Combined with Different Low Temperatures on the Postharvest Storage Quality of Tomatoes
(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,Xinjiang,China)
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投稿时间:2023-02-11    
中文摘要: 以番茄为试验试材,研究不同温度2~6 ℃、6~10 ℃、10~14 ℃对绿熟期、转色期和半红期番茄采后生理及品质的影响。分析番茄果实贮藏30 d 期间失重率、硬度、可溶性固形物含量(soluble solids content,SSC)、可滴定酸(titratable acid,TA)含量、维生素C 含量、呼吸强度、色度及叶绿素含量的变化。结果表明,2~6 ℃贮藏温度下,绿熟期和转色期番茄贮藏结束时番茄都未能正常转红,表明此温度下不利于绿熟期和转色期番茄的贮藏;6~10 ℃贮藏温度下,绿熟期和转色期番茄在贮藏结束时可以正常转红,但SSC、TA 含量和VC 含量与半红期番茄存在明显差异,所以6~10 ℃贮藏也不利于绿熟期和转色期番茄的后熟软化;10~14 ℃贮藏温度下,绿熟期和转色期番茄可正常后熟软化,且成熟后SSC、TA 含量与半红期番茄无明显差异。综上,10~14 ℃贮藏可以使绿熟期和转色期番茄正常后熟软化。
中文关键词: 番茄  低温  成熟度  贮藏  品质
Abstract:With tomatoes as experimental materials,this study investigated the effects of different temperatures 2-6 ℃,6-10 ℃,and 10-14 ℃on the postharvest physiology and quality of tomatoes at the green ripening,color-changing,and semi-red stages. The changes in weight loss rate,hardness,soluble solids content(SSC),titratable acid(TA)content,vitamin C content,respiration intensity,color,and chlorophyll content of the tomato fruits during 30 days of storage were analyzed. The results showed that tomatoes stored at 2-6 ℃during the green ripening and color-changing stages failed to turn red normally by the end of storage,indicating that this temperature is not conducive to the storage of tomatoes at these stages. Tomatoes stored at 6-10 ℃during the green ripening and color-changing stages could turn red normally by the end of storage,but there were significant differences in SSC,TA,and vitamin C contents compared with tomatoes at the semi-red stage,so storage at 6-10 ℃is also not conducive to the post-ripening and softening of tomatoes at green ripening and color-changing stages. However,tomatoes stored at 10-14 ℃during the green ripening and color-changing stages could undergo normal post-ripening and softening,and there was no significant difference in SSC and TA content between mature tomatoes and tomatoes at the semi-red stage.Therefore,storage at 10-14 ℃can allow tomatoes at the green ripening and color-changing stages to soften normally after ripening.
文章编号:202410003     中图分类号:    文献标志码:
基金项目:自治区重点研发计划项目(2022B02004-2)
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