维生素AD结合钙处理对番茄贮藏期硬度的影响

Effects of vitamin AD and humic acid calcium on tamato's f irmness during cold storage

以辽园多丽号番茄为试材,不同浓度维生素AD结合腐植酸钙处理对番茄贮藏期硬度的影响。各处理番茄果实硬度贮藏期间总体均呈下降趋势,1%维生素AD与0.5%腐植酸钙结合处理的果实硬度为4.649kg/cm2,比单喷施腐植酸钙处理高出26%,比对照高64.76%,原果胶含量逐渐下降,可溶性果胶总体上呈上升趋势。果胶酶,纤维素酶活性总体呈逐渐上升趋势,1%维生素AD与0.5%腐植酸钙结合处理果胶酶含量最低为2.13μg/g·h,比0.5%腐植酸钙处理低8.5%,比对照低43.1%。贮藏结束时,纤维素酶活性为1.963μg/g·h。总体上1%维生素AD与0.5%腐植酸钙结合处理的效果最好,提高了果实的硬度,从而提高了番茄的耐贮性。

By using Liaoyuan duolihao tomatoes to analyse the impact on firmness of storing tomatoes from dealing with different concentration of vitamJnAD joint with humic acid calcium. Even though the concentration of vitaminAD is various, the firmness of each kind of storing tomato tends to decline. The firmness of tomatoes by dealing with combining 1% vitaminAD with 0.5% humic acid calcium is 4.649 kg/cm^2, it is 26% higher than the firmness with only humic acid calcium and 64.76% higher than the comparison. The content of protopectin decreases and the soluble pectin increases. On the other hand, the activity of pectinase and cellulase goes up smoothly. The minimum content of petinase which is dealt by the combination of 1% vitaminAD and 0.5% humic acid calcium is 2.13 μg/g.h, 43.1% lower than the comparison. The content of pectinase, which is dealt only by 0.5% humic acid calcium, is 8.5% higher than the previous. At the end of the storage, the activity of cellulase is 1.963 μg/g.h. In short, the combination of 1% vitaminAD and 0.5% humic acid calcium will increase the firmness of the fruit, thus extend the length of storing tomatoes.