樱桃番茄保鲜条件优化及各指标在贮藏期的动态变化

Optimize the Fresh-keeping Condition of Cherry Tomato and the Dynamic Changes of Physiological and Biochemical Index during Storage

以陕西关中地区主栽樱桃番茄品种"碧娇、粉玫瑰、圣桃"为试材,采用正交试验设计L9(34)优化樱桃番茄的保鲜条件,研究品种、成熟度、1-MCP体积分数和处理时间对樱桃番茄保鲜的影响。用模糊数学的方法对各指标进行归一化,得到综合评定指数,此基础上进行正交分析,并对正交试验9个处理的樱桃番茄在贮藏期的生理生化指标进行动态研究和显著性分析。正交试验结果表明,最优组合为处理4,即粉玫瑰于顶红期用50nL/L 1-MCP处理24h,在此条件下樱桃番茄的综合品质评定指数最高,且品种、成熟度、1-MCP体积分数和1-MCP处理时间4个因素对樱桃番茄综合品质评定指数的影响均达到极显著。动态研究和显著性分析结果表明,处理4在硬度、色度、可溶性固形物以及番茄红素含量上都显著的优于其他处理。

Orthogonal design was used to optimize the fresh-keeping condition of cherry tomato in this study. Cherry Tomato Fruits of three varieties were used to investigate the best fresh-keeping condi- tion and dynamic changes of physiological and biochemical index during storage. Fruit firmness, fruit colar, respiration rate, total soluble solids, mass loss and lycopene content were measured at room temperature. The comprehensive index was obtained by way of fuzzy weight method. Dynamic chan- ges and significant analysis were conducted upon that. Results indicated that optimum fresh-keeping condition was： variety ＂Fenmeigui＂; maturity stage ＂pink-top＂~ volume fraction of 1-MCP ＂50 nL/L＂ and treatment time ＂24 h＂. Under these conditions,the preservative effect on cherry tomatoes was the best. Treatment 4 was significantly better than other treatments on fruit firmness, fruit colar, total soluble solids and lycopene content.