摘要
以‘华美87-5’、‘石红206’、‘石红208’3个番茄品种为材料,研究了番茄红素、可溶性固形物、硬度、pH、还原糖在果实采后5 d内的变化.结果表明:3个品种的加工番茄各项指标均有不同程度的下降;3个品种第1 d与第5 d时5个指标均存在极显著差异(P<0.01);3个品种之间差异不显著,建议加工番茄达到成熟后应立即采摘,并在4 d内完成加工.
The change of processing quality was studied in three tomato cultivar fruit （cvs. Huamei875, Shihong206 and Shihong208） after harvested in 5 days. The results showed that the content of lycopene, soluble solid and reductive sugar, hardness and pH decreased during storage. The quality of fruit at first day had significant difference when compared with the fruit at fifth day. No significant difference was found in three cultivars. It was suggested that the tested three tomato cultivars should be harvested in mature and be processed in four days.
出处
《甘肃农业大学学报》
CAS
CSCD
北大核心
2009年第6期137-141,共5页
Journal of Gansu Agricultural University
关键词
加工番茄
采后
加工品质
processing tomato
postharvest
processing quality
