乙烯利催熟对番茄果实营养品质影响的研究进展

Review on Affection of Tomato Fruit Nutritional Quality from Ethylene

针对我国番茄生产中乙烯利的广泛应用及人们对催熟番茄的疑惑心理,从决定番茄果实营养品质的指标因子番茄红素、VC、有机酸、总糖含量、可溶性固形物等方面进行全面综述;并阐述了乙烯利催熟对番茄果实营养品质的影响,旨在指导人们对乙烯利催熟番茄的营养品质有一个全面、正确的认识,为科学合理地使用乙烯利提供参考。

As widely application of ethephon in tomato production though out China caused common doubts on the quality of the fruit,this paper comprehensively reviewed indicators for the nutritional quality of tomato,including lycopene, vitamin C,organic acids,total sugar content,soluble solids et al.The affects of ethylene as ripening agent on tomato fruit nutritional quality were also illustrated in the article,so as to provide guidance of an integrated and correct recognition on effect of ethylene applied as ripening agent for tomato and scientific as well as rational use of ethylene as a reference.