摘要
为探寻番茄果实适宜贮藏时间,以"汉蒙7号"番茄果实为试验材料,置于4℃冰箱进行低温贮藏,分别于贮藏0、2、4、6、8 d测定果实形态、品质、色素含量的变化,并观察果皮显微结构。结果表明:在低温贮藏过程中,番茄果实横径、纵径、果形指数、单果质量、糖度和叶绿素含量无显著变化,而番茄果实的失重率显著增加,花青素含量在2 d显著增加,随后6 d又降低;硬度在6 d时显著降低;有机酸和可溶性蛋白质含量显著下降,4 d均达到最低值;维生素C含量在8 d显著降低,类胡萝卜素和番茄红素含量分别在低温贮藏2 d和6 d时显著降低;外果皮细胞排列较紧密,随着贮藏时间的延长,细胞间隙逐渐增大。综合分析发现,"汉蒙7号"番茄果实在低温贮藏4 d以内,其果实品质保持较好,果皮结构完整性较好。因此,为防止番茄果实营养品质的降低,"汉蒙7号"番茄果实最佳低温贮藏时间为4 d以内。该研究明确了"汉蒙7号"番茄果实低温贮藏过程中果实品质、色素含量和果皮显微结构的变化规律,为指导番茄果实贮藏保鲜以及品质调控研究提供参考依据。
In order to seek the proper storing time of tomato fruit,tomato fruit of ‘Hanmeng No.7’ was used as material.The fruit was set in refrigerator at the temperature of 4 ℃ for low temperature storage.The morphology,quality,pigment content and pericarp microstructure of tomato fruit were determined on the 0 day,2 days,4 days,6 days and 8 days.The results showed that with the prolongation of storage time,there was no significant change in transverse diameter,vertical diameter,indexes of fruit shape,single fruit weight,sugar degree and chlorophyll content.However,weight loss rate of tomato fruit significantly increased,anthocyanin content significantly increased on 2 days and decreased on 6 days,fruit firmness significantly decreased on 6 days,the content of organic acid and soluble protein significantly decreased and reached to the minimum value on 4 days,vitamin C content significantly decreased on 8 days,carotenoid content and lycopene content decreased significantly on 2 days and 6 days respectively.Exocarp cell arranged close together and intercellular space become larger with the extension of time.By comprehensively analyzing,quality keep preferably and peel structure was still complete within 4 days,Therefore,to prevent reduction of fruit quality,the optimum storage time of ‘Hanmeng No.7’ tomato fruit was within 4 days.In this research,the variation of quality,pigment content and pericarp microstructure of ‘Hanmeng No.7’ tomato fruit were studied,which would provide the theoretical basis for guiding tomato fruit storage and researching on quality regulation.
作者
曹雪
郝秀秀
曹振
戴圣杰
陈苏丹
李广阅
CAO Xue;HAO Xiuxiu;CAO Zhen;DAI Shengjie;CHEN Sudan;LI Guangyue(College of Agriculture and Forestry Science,Linyi University,Linyi,Shandong 276005;College of Forestry,Shandong Agricultural University,Tai′an,Shandong 271018;College of Forestry,Henan University of Science and Technology,Luoyang,Henan 471000;Shandong Ding Yi Modern Agriculture Development Co.Ltd.,Linyi,Shandong 276000)
出处
《北方园艺》
CAS
北大核心
2020年第1期96-103,共8页
Northern Horticulture
基金
山东省自然科学基金资助项目(ZR2018PC023)
国家自然科学基金资助项目(31801868)
河南省科技攻关资助项目(182102110401)
大学生创新创业训练计划资助项目(201810452029)
关键词
低温贮藏
“汉蒙7号”
番茄果实
品质
色素
果皮显微结构
low temperature storage
‘Hanmeng No.7’
tomato fruit
quality
pigment
pericarp microstructure
