不同预冷温度对采后番茄贮藏品质的影响

Effects of Different Precooling Temperature on the Storage Quality of Postharvest Tomato

研究不同预冷温度对番茄保鲜效果的影响。挑选出的番茄分别在0、4、7℃和10℃下进行预冷,当最底层果实中心温度达到10℃时结束预冷,并于(10±1)℃下贮藏。通过测定番茄果实中心温度、失重率、硬度、呼吸速率、乙烯释放速率、可滴定酸、可溶性固形物、维生素C、番茄红素、丙二醛、抗坏血酸过氧化物酶和过氧化物酶等指标来确定番茄的合适预冷温度。结果表明,0℃预冷处理和4℃预冷处理可以抑制番茄呼吸,降低失重率,保持番茄硬度,维持可滴定酸、可溶性固形物、抗坏血酸和番茄红素等营养成分;然而提高丙二醛含量、抗坏血酸过氧化物酶活性和过氧化物酶活性,但与其他处理差异不显著。0℃预冷处理和4℃预冷处理差异不显著,由此表明0℃~4℃预冷处理对番茄具有良好的保鲜效果。

The effects of different precooling temperature on tomato fresh-keeping were revealed. The tomatoes were treated with different precooling temperature of 0,4,7 ℃ and 10 ℃. Each package contained approximately 20 kg of samples and was stored at（10±1）℃. The core temperature,weight loss rate,firmness,respiration,ethylene,total soluble solids（TSS）,titratable acid（TA）,vitamin C（VC）,lycopene,malonaldehyde（MDA）and activity of peroxidase（POD）and ascorbate peroxidase（APX）were detected to determine the proper precooling temperature. The results indicated that the precooling temperature of 0 ℃ and 4 ℃ could depress respiration and ethylene of tomato,reduce the weight loss rate,maintain the firmness,keep the content of nutrients such as TSS,TA,VCand lycopene,but increase MDA content and enhance the activity of APX and POD. No significant difference in MDA,APX and POD between 0 ℃ and 4 ℃ group with other groups were found,while no significant difference between 0 ℃ and 4 ℃were found. All these results suggested that the precooling temperature treatment of 0 ℃-4 ℃ preserved the storage quality of postharvest tomato.