摘要
番茄(Solanum lycopersicum)是深受消费者喜爱的果蔬,其营养物质包括各种氨基酸、糖、有机酸、脂类、番茄红素和维生素C等。在番茄采摘和贮运过程中,会受到不同环境因素(如短期高温)对其的影响。本文利用核磁共振技术、高效液相色谱技术和味觉分析系统研究了采后短期高温(1、2和4 h)对番茄果实品质和味觉的影响。结果表明:番茄果实中大部分氨基酸的含量在高温处理1 h后显著降低;随着高温处理时间的延长,果糖、葡萄糖、柠檬酸和维生素C含量显著升高;蔗糖、番茄红素和脂类含量显著降低;甜味、鲜味和涩味的味觉强度增强。短期高温同时会影响与番茄果实品质相关基因的表达,其中AGPL1在处理4 h其表达与0 h相比,表达量显著上调。LOX、Beta/old-gold(B/OG)、PSY1、Tangerine(T)的表达具有随处理时间的延长而下调的趋势。因此,番茄果实在采后应权衡各活性物质升高或损失的比例,尽快采用合理的贮运方式,以降低高温环境对番茄果实货架期造成的影响。
Tomato is a favorable fruit and vegetable by consumers.Its nutrients include various amino acids,sugars,organic acids,lipids,lycopene and vitamin C.In the process of picking,storage and transportation of tomatoes,their quality will be affected by different environmental factors such as short-term high temperature environment.This article used nuclear magnetic resonance technology,high performance liquid chromatography technology and taste analysis system to study the effects of short-term postharvest high temperature treatment(1,2 and 4 h)on tomato fruit quality and taste.The results showed that the content of most amino acids in tomato fruits decreased significantly after high temperature treatment for 1 hour;with the extension of high temperature treatment,the content of fructose,glucose,citric acid and vitamin C increased significantly;the content of sucrose,lycopene and lipids significantly reduced;the taste intensity of sweetness,umami and astringency increased.Short-term high temperature treatment will also affect the expression of genes related to quality of tomato fruit.Among them,the expression of AGPL1 was significantly up-regulated at 4 h of treatment compared with 0 h.The expression of LOX,Beta/old-gold(B/OG),PSY1,Tangerine(T)had a tendency to decrease as the treatment time increases.Therefore,after harvesting tomato fruits,we should weigh the increase or loss of the active substances,and use reasonable storage and transportation methods as soon as possible to reduce the impact of high temperature environment on the shelf life of tomato fruits.
作者
刘雅慧
曾德雯
孟恒宇
张辉
杨学东
朱为民
朱龙英
张迎迎
LIU Yahui;ZENG Dewen;MENG Hengyu;ZHANG Hui;YANG Xuedong;ZHU Weimin;ZHU Longying;ZHANG Yingying(Horticultural Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai Key laboratory of Protected Horticulture Technology,Shanghai 201403,China;College of Fisheries and Life Science,Shanghai Ocean University,Shanghai 201306,China)
出处
《植物生理学报》
CAS
CSCD
北大核心
2021年第4期890-898,共9页
Plant Physiology Journal
基金
上海市“科技创新行动计划”农业领域项目(19391903600)
上海市农业科学院农业科技创新支撑领域研究专项[农科创2017(B-06)]。
关键词
番茄果实
采后
短期高温
品质
基因
tomato fruits
postharvest
short-term high temperature
quality
gene
