ZHAO Ruiping,SUN Fengmei,BAI Dianhai,et al.Effect of High Voltage Electrostatic Field Treatment on Physiology Properties of Firmness in Stored Green Mature Tomatoes[J].Northern Horticulture,2015,39(15):32-36.[doi:10.11937/bfyy.201515007]
高压静电场处理对番茄果实硬度变化的影响
- Title:
- Effect of High Voltage Electrostatic Field Treatment on Physiology Properties of Firmness in Stored Green Mature Tomatoes
- 文献标志码:
- A
- 摘要:
- 以绿熟番茄果实为试材，贮藏前用-200 kV/m和200 kV/m的高压静电场处理2 h，在（13±1）℃，湿度85%～90%试验冷库中贮藏24 d，定期测定果实的硬度、多聚半乳糖醛酸酶和羧甲基纤维素酶活性以及果肉原果胶和可溶性果胶含量的变化。结果表明：2种静电场（200 kV/m或-200 kV/m）对番茄果实预处理2 h可显著抑制果实羧甲基纤维素酶和多聚半乳糖醛酸酶活性，有效延缓果实原果胶水解，表明高压静电场预处理有利于保持番茄果实硬度。
- 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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备注/Memo
第一作者简介：赵瑞平（1968-），男，博士，教授，现主要从事果蔬贮藏加工等科研与教学工作。E-mail：spxzrp@126.com. 基金项目：河北北方学院创新人才资助项目（CXRC1308）；河北北方学院博士基金资助项目（BSJJ1203）。