SRE处理对采后番茄贮藏效果的影响

Effect of Slow-Release Ethanol Treatment on Quality Traits of Tomatoes(Lycopersicon esculentum Mill.) during Postharvest Storage

研究乙醇的新型固体缓释剂(slow-release ethanol,SRE)对采后番茄贮藏效果的影响。以番茄‘粉太郎’为试材,破色期采收,在20℃、相对湿度85%的条件下贮藏,用SRE处理,以不做任何处理为对照,测定番茄贮藏期间品质特性、乙烯释放量及多聚半乳糖醛酸酶(polygalacturonase,PG)和纤维素酶活性。结果表明:SRE处理可以提高果实亮度,延缓果实质量损失率降低,减少可溶性固形物含量损失,保持一定硬度,同时提高了果实贮藏后期糖酸比,比对照果实延缓变红6 d。SRE处理显著降低乙烯释放量和PG、纤维素酶活性。综上,SRE处理可以延缓采后番茄果实成熟衰老,从而延长货架期,使番茄更长久保持风味品质。

Tomatoes from Fentailang cultivar were treated by slow-release ethanol(a solidified ethanol) in incubators at 20 ℃ and a relative humidity of 85%, and those without treatment were used as control. The changes in quality traits, ethylene release, and polygalacturonase(PG) and cellulase activities were measured during storage periods. The results showed that SRE treatment improved fruit brightness and alleviated the decrease in weight loss rate, reduced the soluble solid loss, maintained fruit firmness at a certain level, increased the sugar/acid ratio at the later storage, and delayed fruit red turning by 6 d in comparison to the control. Meanwhile, ethylene release and the activities of PG and cellulase were significantly decreased. Taken together, these results indicated that slow-release ethanol could delay the ripening and senescence and extend the shelf life of tomatoes, thus keeping the flavor quality of tomatoes for a long time.