不同处理对樱桃番茄贮藏品质的影响

Effects of Different Treatments on Storage Quality of Cherry Tomatoes

为了探究不同品种的樱桃番茄果实在采后贮藏期间生理生化的变化,以吉甜一号和千禧两种樱桃番茄果实作为试验材料,在4℃贮藏条件下贮藏16 d,定期观察其外观品质,并测定其相关生理指标以确定最优品种,同时对两种樱桃番茄果实进行气调处理(4%O_(2)+2%CO_(2))、1-MCP处理和0.25 kJ/m^(2) UV-C辐照处理,进一步探究更有益于樱桃番茄果实的采后贮藏方式。结果表明:在4℃贮藏条件下,吉甜一号比千禧樱桃番茄果实外观品质更优,更有利于贮藏;使用0.25 kJ/m^(2) UV-C辐照处理能够抑制两种樱桃番茄果实的硬度和可滴定酸含量的下降,延缓可溶性蛋白的流失,较好地减少了果实营养物质的消耗;使用1-MCP处理能够保持两种樱桃番茄果实可溶性固形物含量,有效抑制果实中VC含量的降低;经0.25 kJ/m^(2) UV-C辐照处理和1-MCP处理均能有效保持两种樱桃番茄的品质,而气调处理虽能减少樱桃番茄的乙烯释放量,但不利于贮藏保鲜。

In order to investigate the physiological and biochemical changes of different varieties of cherry tomatoes during postharvest storage,the Jitian No.1 and Chitose cherry tomato fruits were used as experimental materials stored under 4℃for 16 day.Their changes of appearance qualities were observed every 4 days and the related physiological indicators were determined to detimine the optimal varieties.At the same time,these two varieties of fruits were treated with air-conditioning(4%O_(2)+2%CO_(2)),1-MCP and 0.25 kJ/m^(2) UV-C respectively to further determine optimal treatment method for post-harvest storage.The results showed that the indicators of Jitian No.1 cherry tomato fruits were better than that of Chitose fruits after 4℃storage for 16 days.Besides,0.25 kJ/m^(2) UV-C treatment could remarkably inhibit the decrease of hardness and titratable acid contents,delay the loss of soluble proteins and nutrients of these two varieties cherry tomatoes.The 1-MCP treatment could effectively maintain their TSS contents and inhibit the decrease of VC contents.Therefore,0.25 kJ/m^(2) UV-C and 1-MCP treatments could both effectively keep the qualities of two varieties cherry tomatoes,while although modified atmosphere treatment could reduce the release of ethylene,but it was not conducive to storage and preservation for fruits.