光量子辐照对番茄采后品质及微观结构的影响

Effect of Photon Quantum Irradiation on Quality and Microstructure of Postharvest Tomato

光量子技术作为一种新型应用科学技术,在保鲜领域的应用越来越引起人们的关注。为探究光量子辐照对番茄的保鲜效果及作用机制,以采后番茄为对象,研究了光量子辐照对番茄主要品质指标的影响。结果表明:4℃下,与普通的低温冷藏相比,光量子辐照可明显降低番茄的腐烂指数,减缓番茄失重率的增大,延缓番茄硬度和维生素C含量的下降,且能在一定程度上降低丙二醛的含量。光量子辐照对番茄生理代谢相关酶的活性也有一定影响,能提高超氧化物歧化酶的活性,延缓过氧化物酶活性的降低,同时抑制多酚氧化酶的活性,从而抑制番茄的褐变。扫描电镜结果表明,光量子辐照可延缓番茄内部组织结构的变化,维系番茄内部结构的完整性。因此,光量子辐照较普通低温冷藏对采后番茄具有更好的保鲜作用。研究结果旨在为光量子辐照技术在番茄等果蔬保鲜中的应用提供理论参考。

As a new type of applied science and technology,photon quantum irradiation has attracted more and more attention in the field of preservation.To explore the role of photon quantum irradiation in the preservation of tomato,the effects of photon quantum irradiation on the main quality indexes of tomato were studied with postharvest tomatoes.The results showed that at 4℃,compared with ordinary low-temperature refrigeration,photon quantum irradiation significantly reduced the decay index of tomato,slowed down the increase of weight loss rate,delayed the decline of tomato hardness and vitamin C content,and could reduced the content of malondialdehyde to a certain extent.Photon quantum irradiation also had an effect on the activity of tomato physiological metabolism related enzymes.It could improve the activity of superoxide dismutase,delay the decrease of peroxidase activity,at the same time,the activity of polyphenol oxidase was inhibited,thereby inhibiting browning of tomato.Simultaneous scanning electron microscopy results showed that photon quantum irradiation could delay the changes in the internal structure of the tomato,maintain the integrity of tomato internal structure.Therefore,photon quantum irradiation had better preservation effect than ordinary low-temperature refrigeration.The research results laid the foundation for the further application of photon quantum irradiation in the preservation of fruits and vegetables such as tomatoes.