摘要
果蔬鲜切后会产生伤乙烯,加快果蔬的后熟和衰老。本文以野生型(Wide-type,Wt型)和乙烯受体Le ETR-3缺失型(Never-ripe,Nr突变型)两个品种绿熟期番茄为实验材料,鲜切处理后于4℃贮藏,并在贮藏期间测定了番茄生理品质指标。结果表明:与Wt型番茄相比,Nr突变型番茄果皮亮度变暗和颜色转红发生推迟,呼吸强度明显降低,失重损失减小,硬度下降延缓,可溶性固形物、可溶性糖、可滴定酸和VC含量下降缓慢,表明在贮藏期间Nr突变型番茄贮藏品质能够较好的得到保持。
The wound ethylene was produced by fresh-cut,which accelerates the ripening and senescence of fruits and vegetables. The quality change of green-ripe tomato from two different cultivars,wild-type and ethylene receptor LeETR-3-deficient（Never-ripe,Nr） mutant was investigated during storage at 4;C after fresh-cut processing. Results showed that Nr mutant fruit skin changing to red was retarded,weight loss and the respiration intensity was inhibited,fruit firmness was well maintained,also the decrease of soluble solids, soluble sugar,titratable acid,vitamin C and the chlorophyll＇s-degrading of fresh-cut tomato was mitigated compared with the Wt-type,revealing an excellent fresh-keeping effect of Nr mutant tomato during storage.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第10期330-334,共5页
Science and Technology of Food Industry
基金
国家自然科学基金(31101364)
蔬菜加工流通品质控制关键技术研究(D131100000913002)
北京市果类蔬菜创新团队建设(GCTDZJ2014033017)
关键词
乙烯受体
鲜切番茄
机械伤害
贮藏品质
生理
ethylene receptor
fresh-cut tomato
mechanical damage
storage quality
physiological
