番茄不同成熟时期品质变化及可利用性研究

Study on Quality Characteristics and Processing Availability of Immature Tomatoes in Different Ripening Stages

加工番茄在机械采收过程中混有约10%~20%的未成熟果,由于未达到番茄酱等加工所要求的成熟度而被废弃,造成资源浪费。为了将这部分资源合理利用,作者对其品质特性进行系统性研究。选取IVF3535、8210、金番11、331共4个加工番茄品种,分别探究其在青熟期、变色期、坚熟期和完熟期等阶段成熟过程中与风味、营养相关的品质变化。结果表明,在成熟过程中,4种加工番茄干物质呈先降低后升高趋势,可溶性固形物与可溶性糖无明显变化,其中品种IVF3535的干物质、可溶性固形物和可溶性糖质量分数均优于其他3个品种。番茄红素、六氢番茄红素、八氢番茄红素和β-胡萝卜素的积累量显著上升,变色期时已有一定积累,而可滴定酸、番茄碱明显下降,且变色期后番茄碱质量分数与完熟期无显著性差异(P>0.05),因而处于变色期及变色期之后阶段的废弃番茄可挑选出再利用。该研究可为番茄加工产业对未成熟番茄的高效利用提供参考。

Due to the mechanical harvesting, about 10%~20% of the harvested tomatoes which did not reach the required maturity of product processing such as tomato paste would be screened out and discarded, resulting in a waste of resources. In order to make rational use of these resources, their quality characteristics were systematically studied. Four processing cultivars, i.e., IVF3535, 8210,Jinfan-11 and 3311, were selected to investigate the quality changes related to flavor and nutrition during four ripening stages, including mature green stage, turning stage, firm ripe stage and ripe stage. The results showed that the dry matter of four processed tomatoes decreased at first and then increased during ripening, while the soluble solid and soluble sugar contents showed insignificant changes. And among them, IVF3535 was superior to the other three cultivars in dry matter, soluble solid and soluble sugar contents. The contents of lycopene, phytofluene, phytoene and β-carotene increased significantly during ripening and have accumulated at the turning stage, while the titratable acid and tomatine decreased significantly, and there was insignificant difference between the mass fraction of tomatine after the turning stage and that at the ripening stage(P>0.05). Therefore, the discarded tomatoes in turning and post-turning stages were qualified to be reused. This study could provide a reference for the efficient utilization of immature tomatoes in the tomato processing industry.