|Table of Contents|

Effect of High Voltage Electrostatic Field Treatment on Physiology Properties of Firmness in Stored Green Mature Tomatoes(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年15
Page:
32-36
Research Field:
Publishing date:

Info

Title:
Effect of High Voltage Electrostatic Field Treatment on Physiology Properties of Firmness in Stored Green Mature Tomatoes
Author(s):
ZHAO Ruiping; SUN Fengmei; BAI Dianhai; HE Kuo
(Food Science Institute,Hebei North University，Zhangjiakou，Hebei 075000)
Keywords:
tomato; high voltage electrostatic field (HVEF); storage physiology; firmness
PACS:
-
DOI:
10.11937/bfyy.201515007
Abstract:
Taking green mature tomatoes as test materials,and were exposed to HVEF (-200 kV/m and 200 kV/m) for 2 hours,after that stored for 24 days at (13±1)℃，85%-90% RH.The activity of carboxymethylcellulas and polygalacturonase and the protopectin content and soluble pectin content of tomato fruit during storage were investigated.The results showed that HVEF pre-treatment could significantly inhibit the activity of polygalacturonase and carboxymethylcellulas，delay the decline in protopectin content and increase the soluble pectin content of tomato fruit during storage，consequently 200 kV/m and -200 kV/m HVEF treatments could delay the decline in firmness，which explained the firmness-keeping mechanism of HVEF.

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Last Update: 2015-08-18