|Table of Contents|

Effects of Low Temperature Storage on Postharvest Physiological of High quality Tomato Fruit

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2023年14
Page:
97-104
Research Field:
Publishing date:

Info

Title:
Effects of Low Temperature Storage on Postharvest Physiological of High quality Tomato Fruit
Author(s):
MA Lili1; BAI Chunmei1; ZHOU Xinyuan1; 2; WANG Qing1; ZUO Jinhua1; ZHENG Yanyan1
(1.Institute of Agri food Processing and Nutrition，Beijing Academy of Agricultural and Forestry Sciences/Beijing Key Laboratory of Fruits and Vegetable Storage and Processing/Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas，Beijing 100097；2.College of Food Science and Technology，Hebei Agricultural University，Baoding，Hebei 071000)
Keywords:
tomato; postharvest; low temperature storage; physiology
PACS:
-
DOI:
10.11937/bfyy.20224081
Abstract:
Taking the high quality tomato variety ‘Jingfan 308’ as the test material，the postharvest tomato fruit was stored under low temperature and normal temperature conditions (5 ℃ and 25 ℃).The hardness and the contents of total soluble solids (TSS)，vitamin C，malondialdehyde (MDA)，lycopene，β-carotene，total phenol and flavonoids，and the activities of peroxidase (POD)，catalase (CAT)，ascorbic acid peroxidase (APX) and polyphenol oxidase (PPO) were measured to study the effect of low temperature storage on the postharvest physiological of high quality tomato fruit,in order to provide reference for the application of low temperature storage on the postharvest storage and freshkeeping of highquality tomatoes.The results showed that low temperature storage could effectively slow down the decline of tomato fruit hardness，inhibit the increase of MDA content and the decrease in content of TSS，vitamin C，lycopene and β-carotene，and decrease the content of total phenols and flavonoids in tomato during storage.At the same time，low temperature storage also increased the activities of antioxidant enzymes including POD，CAT and APX，and enhanced the antioxidant capacity of fruit.

References:

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Last Update: 2023-08-29