番茄果实货架期硬度变化及其影响因素的研究

Studies on Changes of Hardness Degree of Tomato Fruit and Factors Affected Shelf-Life

本项研究选取硬果肉番茄新品种“百利”、“卡特琳娜”、“R144”及星光种业育成的番茄新品种“盖伦”、“TF990”、“TF997”、“TF998”为试材,以“利生8号”为对照,研究了上述果实货架期间硬度变化规律及其影响因素。结果表明:果实硬度和果肉硬度是衡量果实货架寿命长短的指标。货架期间果实硬度、果肉硬度与不溶性果胶含量呈极显著正相关;与可溶性果胶呈极显著负相关。不溶性果胶、可溶性果胶含量是影响果实硬度和果肉硬度的直接因素。PG酶和PE酶是影响果实变软的间接因素。

The fruit hardness degree of tomato and the factors affected were studied during the shelf phase with Baili, Katelina, R144, new tomatoes types all having hard fruit flesh and Gailun, TF997, TF998, new varieties breeded in Xingguang Seed Co.Ltd., as experimental materials, and with Lisheng Num. 8 as a check material. The results show that the fruit hardness degree and flesh of fruit hardness degree are the index to evaluate the lifespan of the fruit during shelf phase. The content of the insoluble pectin and the soluble pectin are the direct factors affecting both of them. Moreover, the fruit hardness degree and the flesh of fruit hardness degree have a positive correlation with the content of insoluble pectin as well as they have a negative correlation with the content of soluble pectin, both of them at a very significant level. PG and PE are the indirect factors affecting the softening of the fruit.