水杨酸对加工番茄贮藏品质的影响

Effect of the Different Concentrations of Salicylic Acid on the Storage Quality of Processing Tomato

[目的]研究水杨酸处理对加工番茄贮藏品质的影响。[方法]以新疆加工番茄为试材,对其进行浓度为0.1、0.3、0.5 g/L SA溶液(清水为对照)浸果实20 min的涂膜处理,置于室温(20～25℃)下进行贮藏,研究SA对加工番茄贮藏期中失重率、硬度、腐烂率、可溶性固形物、Vc和番茄红素含量的影响。[结果]用SA处理过的加工番茄与对照(清水)相比,0.5 g/L的处理能够明显降低果实的失重率和腐烂率,延缓果实硬度的下降,较好地抑制Vc的氧化,保持番茄红素含量的效果最佳,较好地保持了番茄果实的外观品质及营养品质。[结论]用SA涂膜处理采摘后的番茄,能有效地提高番茄的贮藏品质,有一定的可行性。

[Objective]The effect of different concentrations of salicylic acid on the storage quality of processing tomato was analyzed.[Method]The tomatoes from Xinjiang were soaked with salicylic acid SA with the concentration of 0.1,0.3 and 0.5 g/L（the treatment of water was as the CK） for 20 minutes and then stored in the room with the temperature of 0.1,0.3,0.5 g/L.The effect of the treatments on the rate of weight-losing,the hardness,the rate of fruit-decaying,the content of soluble solid Vc and lycopene was researched.[Result]The results showed that the treatment of the SA with the concentration of 0.5 g/L could significantly decrease the rate of weight-losing and the rate of fruit-decaying,delay the declination of fruit hardness,inhibit the oxidation of Vc,keep the best effect of lycopene,appearance and nutritional quality compared with CK.[Conclusion]The treatment of SA for the tomatoes could improve the storage quality and the technique was feasibility.