樱桃番茄成熟期品质指标动态变化的研究

Dynamic changes of quality indexes of cherry tomatoes during maturity

为探究樱桃番茄成熟期品质动态变化规律,以指导栽培管理措施并确立适宜的采收期,以FN110、FN207、FN208、FN402、FN403 5种樱桃番茄为试材,对成熟阶段果实的果形指数、硬度、可溶性固形物、可溶性蛋白、抗坏血酸、番茄红素、可溶性糖、可滴定酸和糖酸比进行持续观测,绘制各品质指标的动态变化规律。结果表明:果形指数、硬度、可溶性蛋白在整个果实成熟阶段呈现下降趋势;可溶性固形物、抗坏血酸、可滴定酸表现较为一致,均为先升高后降低;可溶性糖、糖酸比和番茄红素在成熟过程中逐渐上升;红果番茄和黄果番茄在物质积累的变化趋势上基本相同,但是不同果色番茄在物质快速积累的时期有一定差异。转色期、粉红期是樱桃番茄品质形成的关键时期,应当结合适宜的田间管理和环境调控以提高番茄品质和产量。樱桃番茄短期储藏的适宜采收期是粉红期,长期储藏的果实在转色期采收更佳。

In order to explore the dynamics of cherry tomato quality during maturity and then guide the reasonable cultivation management measures and suitable harvesting period.FN110,FN207,FN208,FN402 and FN403 were selected as test materials to measure the fruit shape index,hardness,solubility solids,soluble protein,ascorbic acid,lycopene,soluble sugar,titratable acid and sugar to acid ratio in the five mature periods.The results showed that fruit shape index,hardness and soluble protein had a downward trend in the whole fruit ripening stage;soluble solids,ascorbic acid and titratable acid showed similar results,they were both increased first and then decreased;soluble sugar,sugar-acid ratio and lycopene increased gradually during the ripening process;the red fruit tomato and the yellow fruit tomato had the similar dynamic trend in the process of ingredient accumulation,but they had certain differences in the period of ingredient accumulation.The color transition period and pink period were the key periods of cherry tomato quality.It should be combined with appropriate field management and environmental regulation to improve tomato quality and yield.The suitable harvest period for short-term storage of cherry tomatoes was pink period,and the suitable long-term storage of fruit was color-change period.