超声协同钙浸渍对樱桃番茄贮藏过程中番茄红素和品质特性的影响

Effects of Ultrasound Combined with Calcium Impregnation on Lycopene and Quality Properties of Cherry Tomatoes During Storage

通过研究超声协同钙浸渍处理对樱桃番茄贮藏过程中理化品质和番茄红素的影响,阐明了超声协同钙浸渍提高樱桃番茄品质特性的原因。采用质构仪、色差计和高效液相色谱仪研究了樱桃番茄贮藏过程中硬度、色泽和番茄红素含量的变化,同时利用核磁共振技术分析了樱桃番茄贮藏过程中番茄红素结构特性的变化。研究结果表明:超声协同钙浸渍处理可促进钙离子渗入到果肉组织中,有效延缓贮藏期间樱桃番茄硬度的下降,同时抑制果实褐变指数、失重率和腐烂率的上升,维持番茄果实较高的可滴定酸和维生素C含量;与对照组相比,超声协同钙浸渍对樱桃番茄全反式番茄红素含量无显著性影响。核磁共振结果表明,超声协同钙浸渍处理有效抑制了樱桃番茄贮藏期间全反式番茄红素、5-顺式番茄红素和9-顺式番茄红素的氧化,维持了其结构完整性。超声协同钙浸渍技术可较好地维持樱桃番茄贮藏期间的营养和品质,研究结果旨在为超声协同钙浸渍技术在果蔬保鲜中的应用提供理论依据。

Effects of ultrasound combined with calcium impregnation on physico-chemical properties and lycopene of cherry tomatoes during storage were studied,and the mechanisms were further elucidated.The handness,color,and lycopene content of cherry tomatoes were determined by texture analyzer,color difference meter and HPLC.Meanwhile,the structure of lycopene was also investigated by nuclear magnetic resonance(NMR).The results showed that ultrasound combined with calcium impregnation treatment could enhance the permeation of Ca 2+into the tissue of cherry tomatoes,which effectively delayed the decline of hardness,inhibited the increment of browning index,weight loss ratio and decay rate,and maintained titratable acid content,and vitamin C content of cherry tomatoes during storage.Compared to control,ultrasound combined with calcium impregnation treatment had no obvious influence on the all-trans lycopene contents.According to results from NMR,ultrasound combined with calcium impregnation treatment inhibited the oxidation of all-trans lycopene,5-cis-lycopene and 9-cis-lycopene during storage and maintained theirs structural integrity.Ultrasound combined with calcium impregnation technology could effectively maintain the quality of cherry tomatoes.The results provided a theoretical basis for the application of ultrasound combined with calcium impregnation technology in fruit and vegetable preservation.