溶液保藏对番茄品质影响的研究

Study about the effect of solution preservation on tomato quality

本试验采用PH4.3、PH5.3、PH6.0三种保藏液浸泡保藏番茄,保藏90天后,进行综合评定表明,PH5.3的保藏液保藏效果最好,好果率为100％,果实完整饱满,色泽鲜艳,风味也基本正常。试验肯定了溶液保藏法对番茄保藏是一种比较好的技术方法。

In this experiment, tomato was put into three kinds of preserving solutions which concentrations were PH4.3, PH5.3 and PH6.0, for 90 days. Then the comprehensive evaluation was done. The results show that the effect of the solution which concentration was PH5.3 is the best, the rate of good fruit is 100%. The preserved tomato is complete and plump, its color and lustre bright and its flavor is basically normal. So this test illustrates that this preserving process with solution is a good method for tomato.