鲜食番茄成熟过程中果实营养成分的动态变化

Dynamic changes of fruit nutrient components during ripening of fresh tomatoes

为探究鲜食番茄生长期果实品质动态变化规律,指导栽培并确立适宜的采收期,以5个不同品种的鲜食番茄为材料,分析其成熟过程中果实色泽、硬度以及维生素C、可溶性糖、可滴定酸、番茄红素、矿物质含量等品质指标的动态变化。结果显示:果实成熟过程中,硬度由3000~4000 g降至1000~2000 g,果皮红色逐渐加深,番茄红素增加至0.016 mg/g左右,可溶性固形物、维生素C、葡萄糖、果糖含量都呈现先增加后降低的变化规律,且在坚熟期达到最大值;糖酸比、可溶性糖含量总体呈逐渐上升的趋势;可溶性蛋白、可滴定酸、苹果酸含量则呈现逐渐降低的趋势,同一品种的番茄在不同的生长期某些矿物质的含量也存在显著差异。结果表明,坚熟期为鲜食番茄最适宜的采收时期,坚熟期NT31番茄的糖酸比在7.5左右,果糖含量为15.0 mg/g,可溶性蛋白含量为17.0 mg/g,具备更高的营养价值和商品价值。

Five different varieties of fresh tomatoes planted in the demonstration base of the Institute of Vegetable Research,Wuhan Academy of Agricultural Sciences were used to analyze the dynamic chang⁃es of fruit color,hardness,and quality indexes including vitamin C,soluble sugar,titratable acid,lyco⁃pene,and minerals during the ripening to explore the dynamic quality changes of fresh tomato during the growing period and to guide cultivation and establish suitable harvest period.The results showed that the hardness decreased from 3000-4000 g to 1000-2000 g,the peel red color gradually deepened,the lyco⁃pene increased to about 0.016 mg/g during the ripening of fruit.The content of soluble solids,vitamin C,glucose and fructose all showed a change pattern of first increase and then decrease,and reached the maxi⁃mum value at the stage of hard-ripening.The sugar-acid ratio and soluble sugar generally showed a gradual upward trend.The content of soluble protein,titratable acid and malic acid showed a gradually decreasing trend.There were significant differences in the content of certain minerals in the same variety of tomato in different growth periods as well.It is indicated that the hard-ripening stage is the most suitable harvest peri⁃od for fresh tomatoes.The sugar-acid ratio,the content of fructose and soluble protein of NT31 tomato are⁃about 7.5,15.0 mg/g,17.0 mg/g,respectively,which has higher nutritional and commercial values.