温度波动对番茄贮藏品质的影响研究

Effect of Temperature Fluctuation on the Storage Quality of Tomato Fruit

针对温度波动对果蔬贮藏品质变化的影响,以番茄为试材,基于10℃设定3种温度波动(Temperature Fluctuations,TFs,TF-0.0℃,TF-2.5℃,TF-5.0℃)处理,研究温度波动对番茄贮藏品质的影响。结果表明,TF-2.5℃和TF-5℃处理组的番茄果实失重率达到了1.6%和1.8%,细胞膜通透性达到了63.12%和51.09%;而在TF-0℃下,其果实贮藏末期失重率仅为1.2%,细胞膜通透性提高了29.84%。此外,TF-0℃还可以很好地保持Vc含量、抑制过氧化物酶(Peroxidase,POD)活性和超氧化物歧化酶(Superoxide dismutase,SOD)的活性以及保持较完整的微观结构。综上,温度波动的幅度越低,越有利于保持番茄的贮藏品质。

In view of the influence of temperature fluctuations on the storage quality of fruits and vegetables,tomato was used as the test material,and three temperature fluctuations(TFs,TF-0.0℃,TF-2.5℃,TF-5.0℃)were setted at 10℃to study its effects on tomato storage quality.The results showed that the weight loss rate of tomato fruits in the TF-2.5℃and TF-5.0℃treatment groups increased by 1.6%and 1.8%,respectively,and the cell membrane permeability increased by 63.12%and 51.09%,respectively.However,at TF-0℃,the weight loss rate of tomato fruits increased by only 1.2%,while the cell membrane permeability increased by 29.84%.In addition the Vc content,the activity of inhibiting peroxidase(POD)and superoxide dismutase(SOD)and relatively complete microstructure can be well maintained at TF-0℃.To sum up,the lower range of temperature fluctuation,the more conducive to maintain the storage quality of tomato.