Study on Variation of Main Characters During Storage Period of Tomato Fruit(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Study on Variation of Main Characters During Storage Period of Tomato Fruit

Author(s):: QI Jingkai 1; CAO Xia2; ZHANG Xiaolei2; (1.Life Science College，Inner Mongolia University of Nationalities，Tongliao，Inner Mongolia 028043;2.College of Horticulture，Hebei Normal University of Science and Technology，Changli，Hebei 066600)

Abstract:: Taking tomato cultivar ‘Zhefen 202’ as experimental material，organic acids content，vitamin C content，hardness，fruit color，soluble solids were affected by different storage temperatures (1℃，7℃，14℃，20℃).The results showed that decay rate of tomato fruit stored at 14℃ or 20℃ conditions for 13 days was more than the other two treatments.Fruit hardness and soluble solids content decreased under different treatments.Storage for 13 days，under 1℃，tomato had maximum hardness and the highest vitamin C content，and it had minimum hardness under 20℃.Under 7℃,the conditions of organic acid content throughout the storage period was the highest.The organic acid content,vitamin C content and fruit color was minimum at 20℃，soluble solids content and organic acid content were high at 1℃ storage conditions of tomato.Thus，1℃ was suitable for tomato long-storage.

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Last Update: 2016-03-02