不同减压处理对圣女果贮藏品质的影响

Effects of Different Hypobaric Treatment on Storage Quality of Cherry Tomatoes

将圣女果分别放在101.3 kPa(常压)、80、50、20 kPa下,每4 d测定相关指标,研究减压处理对圣女果贮藏品质的影响。结果表明:减压处理可降低采后圣女果的失重率、呼吸强度,抑制Vc含量、可滴定酸含量、可溶性固形物含量、原果胶含量的降低,减缓细胞质膜透性、花青苷含量的上升,从而保持了其贮藏期的品质,延缓其衰老速率,其中以50 kPa处理效果佳。

Cherry tomatoes were stored under different levels of pressure （101.3 kPa, 80 kPa, 50 kPa, 20 kPa）. A series of parameters of cherry tomatoes were measured at intervals of4d to evaluate the preservation effect by hypobaric treatment. Results showed that hypobaric treatment could reduce the weight loss rate, respiratory intensity of cherry tomatoes, maintain Vc content, titration acidity, soluble solid content and protopectin content, restrain the rising of cytoplasm membrane permeability and anthocyanin content in some extent, and hold the better storage quali- ty. Cherry tomatoes treated with 50 kPa preserved the best quality during storage.