冷冲击处理对贮藏期间番茄果实硬度的影响

INFLUENCEOF COLD SHOCK TREATMENT ON THE TOMATO FRUIT THARDNESS DURING STORAGE

本实验以绿熟期渝抗二号番茄（Ｖａｒ．ＣｏｍｍｕｎｅＢａｉｌｅｙ）为材料，０℃冰水混合物为冷却介质，研究了不同冷冲击处理时间（１ｈ．２ｈ，３ｈ，４ｈ）对贮法期间果实硬度的影响，并结合贮藏期间ＰＧ活性及前红素含量的变化情况，探讨了它们与硬度变化的相关关系，实验结果表明：冷冲击处理能有效地抑制番茄果实的软化速度；果实硬度与ＰＧ活性及前红素含量皆呈极显著线性负相关。

The material in this experiment was mature green tomatoes(Var. Cammunebailey).The tomatoes treated with ice water(0℃) for different time( 1 hour,2 hours,3hours,4 hours) then stored at room temperature were used to study the influence of cold shocktreatment on the tomato fruit hardness during storage. Its relations to PG activity and tomatored pigment were discussed. Experiment showed that cold-shock treatment significantly re-frained the fruit softening. The fruit hardness linear relations to PG activity and to tomato redpigment reached the most significant level.