叶面喷施VA和钙混剂对番茄冷藏效果的影响

Effect of Exogenous Vitamin A and Calcium Treatment on Tomato Refrigeration

以番茄品种"辽园多丽"为试材研究叶面喷施外源VA和腐植酸钙混剂对番茄冷藏效果的影响。结果表明:各组处理硬度,可溶性固形物,VC含量,脯氨酸含量,超氧物歧化酶活性冷藏期间均呈下降趋势,20g/L VA和5g/L腐植酸钙混剂处理硬度比对照高出49.5%。过氧化物酶活性随着冷藏时间延长而升高。20g/L VA与5g/L腐植酸钙混剂处理丙二醛含量最低为1.548nmol/g。脂氧合酶活性,过氧化氢酶活性均呈先升高后下降趋势。转红指数呈上升趋势,冷藏结束时,20g/L VA与5g/L腐植酸钙混剂处理比对照高50.25%。番茄单果质量20g/L VA与5g/L腐植酸钙混剂处理最高为205.14g。20g/L VA与5g/L腐植酸钙混剂处理可较好的维持番茄品质,延缓番茄果实的衰老。

Chilled ＂Liao yuan duo li＂ tomatoes were used as raw materials to explore the effect of the mixture containing vitamin A and humic acid calcium on refrigeration efficiency. The experimental results showed that the firmness, soluble solids, vitamin C content, proline content and superoxide dismutase activity of tomatoes treated with the mixture at various concentrations revealed a decreasing trend. The firmness of tomatoes treated with the mixture of 20 g/L vitamin A and humic acid calcium was revealed an enhancement by 49.5% when compared with the control. The activity of peroxidase in tomatoes treated with the mixture was increased as the extension of refrigeration storage time. The content of MDA in tomatoes treated with the mixture was 1.548 nmol/g. The activity of both lipoxygenase and catalase in tomatoes treated with the mixture revealed an initial increase and a final decrease. The red-converting index showed an increasing trend and the best red-converting efficiency resulted from the treatment of the mixture, which exhibited the enhancement by 50.25% compared with that in the control. In addition, the fruit weight of single tomato treated with the mixture was up to 205.14 g. The mixture of 20 g/L vitamin A and 5 g/L humic acid calcium not only preserved the fruit quality, but also extended the senescence of the tomatoes.