番茄果实不同成熟期及贮藏时间对硝酸盐含量的影响

Comparison of nitrate content in tomato fruits in different stages of development and different storage periods

【目的】探索番茄果实发育时期和采收后在4℃条件下贮藏时间对果实内硝酸盐含量的影响。【方法】以5个番茄品种(DER0899、中杂302、齐达利、瑞星5号和宝石捷5号)为试材,利用离子色谱仪测定硝酸盐的含量。【结果】不同发育时期番茄果实中硝酸盐含量均低于432mg/kg,属一级蔬菜范围,可以安全食用。各品种果实在4℃下贮藏0~5d期间,硝酸盐含量随时间的增加各有差异,其中DER0899硝酸盐含量逐渐上升,中杂302、齐达利、宝石捷5号硝酸盐含量逐渐减少,瑞星5号的硝酸盐含量为先升后降。各品种果实在4℃下贮藏0~5d中的硝酸盐含量均符合食品安全国家标准。

【Objective】 This study mainly focuses on the effects of development stage and storage period under 4 ℃ on nitrate content in tomato fruits.【Methods】 Tomato fruits (cv. DER0899, Zhong Za 302, Qi Dali, Rui Xing 5 and Bao Shijie 5) were harvested in green ripe stage, turning stage and maturation stage, as well as different periods of storage after harvesting. Nitrate content was determined by ion chromatography.【Results】 Nitrate level in each of the three development stages was lower than 432 mg/kg. It belonged to the first-grade vegetable category and could be eaten safely. The nitrate content in each fruit varieties are different under 4 ℃ storage during 0 ~ 5 d. The nitrate content of DER0899 is gradually rising, Zhong Za 302, Qi Dali, Bao Shijie 5 ’s nitrate content are gradually reduce, but the nitrate content of Rui Xing 5 is decreasing first and then rising after color change period. Nitrate content in tomato fruits varied after storage for 0~5 d under 4 ℃. Storage duration did not raise nitrate to the level in tomato fruits above the national food safety standards.