QI Jingkai,CAO Xia,ZHANG Xiaolei.Study on Variation of Main Characters During Storage Period of Tomato Fruit[J].Northern Horticulture,2016,40(01):117-120.[doi:10.11937/bfyy.201601030]
粉果番茄贮藏期间主要性状变化规律研究
- Title:
- Study on Variation of Main Characters During Storage Period of Tomato Fruit
- 文献标志码:
- A
- 摘要:
- 以番茄品种“浙粉202”为试材，研究了不同贮藏温度（1、7、14、20℃）对番茄果实颜色、硬度、可溶性固形物含量、有机酸含量和维生素C含量的影响。结果表明：番茄“浙粉202”果实贮藏13 d时，14℃和20℃条件下腐烂率比1℃和7℃条件下腐烂率高，4个储藏温度下果实硬度和可溶性固形物含量均有不同程度下降。贮藏13 d 时，1℃贮藏条件下番茄硬度和维生素C含量最大，20℃条件下的硬度最小，7℃条件下有机酸含量在整个贮藏期较高，14℃条件下果实颜色值最大，20℃条件下有机酸含量、维生素C含量、果实颜色一直最低，1℃贮藏条件下番茄可溶性固形物、有机酸含量较高。因此，对于番茄“浙粉202”长时间贮藏的温度以1℃为宜。
- 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.
参考文献/References:
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备注/Memo
第一作者简介：齐景凯(1972-)，男，蒙古族，内蒙古通辽人，硕士，讲师，研究方向为食品分析。E-mail：qjkzhyf@126.com. 基金项目：内蒙古自然科学基金资助项目（2015MS0310）。