CAO Xue,HAO Xiuxiu,CAO Zhen,et al.Effects of Low Temperature Storage on the Quality，Pigment Content and Pericarp Microstructure of Tomato Fruit ‘Hanmeng No.7’[J].Northern Horticulture,2020,44(01):96-103.[doi:10.11937/bfyy.20192161]
低温贮藏对“汉蒙7号”番茄果实品质、色素含量和果皮显微结构的影响
- Title:
- Effects of Low Temperature Storage on the Quality，Pigment Content and Pericarp Microstructure of Tomato Fruit ‘Hanmeng No.7’
- Keywords:
- low temperature storage; ‘Hanmeng No.7’; tomato fruit; quality; pigment; pericarp microstructure
- 文献标志码:
- A
- 摘要:
- 为探寻番茄果实适宜贮藏时间，以“汉蒙7号”番茄果实为试验材料，置于4 ℃冰箱进行低温贮藏，分别于贮藏0、2、4、6、8 d测定果实形态、品质、色素含量的变化，并观察果皮显微结构。结果表明：在低温贮藏过程中，番茄果实横径、纵径、果形指数、单果质量、糖度和叶绿素含量无显著变化，而番茄果实的失重率显著增加，花青素含量在2 d显著增加，随后6 d又降低；硬度在6 d时显著降低；有机酸和可溶性蛋白质含量显著下降，4 d均达到最低值；维生素C含量在8 d显著降低，类胡萝卜素和番茄红素含量分别在低温贮藏2 d和6 d时显著降低；外果皮细胞排列较紧密，随着贮藏时间的延长，细胞间隙逐渐增大。综合分析发现，“汉蒙7号”番茄果实在低温贮藏4 d以内，其果实品质保持较好，果皮结构完整性较好。因此，为防止番茄果实营养品质的降低，“汉蒙7号”番茄果实最佳低温贮藏时间为4 d以内。该研究明确了“汉蒙7号”番茄果实低温贮藏过程中果实品质、色素含量和果皮显微结构的变化规律，为指导番茄果实贮藏保鲜以及品质调控研究提供参考依据。
- Abstract:
- In order to seek the proper storing time of tomato fruit，tomato fruit of ‘Hanmeng No.7’ was used as material.The fruit was set in refrigerator at the temperature of 4 ℃ for low temperature storage.The morphology，quality，pigment content and pericarp microstructure of tomato fruit were determined on the 0 day，2 days，4 days，6 days and 8 days.The results showed that with the prolongation of storage time，there was no significant change in transverse diameter，vertical diameter，indexes of fruit shape，single fruit weight，sugar degree and chlorophyll content.However，weight loss rate of tomato fruit significantly increased，anthocyanin content significantly increased on 2 days and decreased on 6 days，fruit firmness significantly decreased on 6 days，the content of organic acid and soluble protein significantly decreased and reached to the minimum value on 4 days，vitamin C content significantly decreased on 8 days，carotenoid content and lycopene content decreased significantly on 2 days and 6 days respectively.Exocarp cell arranged close together and intercellular space become larger with the extension of time.By comprehensively analyzing，quality keep preferably and peel structure was still complete within 4 days，Therefore，to prevent reduction of fruit quality，the optimum storage time of ‘Hanmeng No.7’ tomato fruit was within 4 days.In this research，the variation of quality，pigment content and pericarp microstructure of ‘Hanmeng No.7’ tomato fruit were studied，which would provide the theoretical basis for guiding tomato fruit storage and researching on quality regulation.
参考文献/References:
[1]徐鹤林,李景富.中国番茄[M].北京:中国农业出版社,2007.[2]解静.1-MCP对番茄冷害及机械损伤的影响[D].杭州:浙江大学,2010.[3]韩鹏翔.脉冲强光结合不同温度处理对采后樱桃番茄生理和品质的影响[D].锦州:渤海大学,2015.[4]裴娇艳.番茄果实采后品质特性变化及预测模型研究[D].南京:南京农业大学,2010.[5]关志华.外源钙盐和钠盐对加工番茄果实硬度及果皮显微结构的影响[D].杨凌:西北农林科技大学,2006.[6]宋耀,张静.樱桃番茄采后贮藏保鲜技术研究进展[J].保鲜与加工,2016,16(5):116-120.[7]余芳,邵兴锋,许凤,等.果实低温贮藏期间糖代谢变化研究进展[J].果树学报,2014,31(1):125-131.[8]颜海燕.壳聚糖处理对樱桃番茄及杏贮藏品质及活性氧代谢的影响[D].石河子:石河子大学,2010.[9]常志娟,张培旗,朱桂月.不同贮藏温度对采后碧娇樱桃番茄生理和品质的影响[J].食品工业,2019,40(3):111-115.[10]李金娜,方海田,刘慧燕,等.不同贮藏温度对采后碧娇樱桃番茄生理和品质的影响[J].食品工业,2019,40(3):111-114.[11]李瑾瑜,黄文书,古丽娜孜,等.贮温对番茄呼吸代谢的影响[J].新疆农业科学,2008,45(4):633-636.[12]黄漫青,韩涛,李丽萍,等.温度调节对贮藏番茄冷害及相关生理变化的影响[J].中国食品学报,2006,6(3):89-94.[13]梁芸志,陈存坤,吴昊,等.不同预冷温度对采后番茄贮藏品质的影响[J].食品研究与开发,2018,39(13):188-193,200.[14]刘巧芝.水杨酸对不同品种番茄贮藏品质及生理代谢的影响[D].石河子:石河子大学,2010.[15]李蒙.生物源保鲜剂对樱桃番茄保鲜效果的研究[D].南京:南京农业大学,2013.[16]王世芳.贮藏期番茄果实质地的光谱特性分析[D].太谷:山西农业大学,2016.[17]张辉,滕康宁.贮温对番茄PE、PPO、CAT、POD活性的影响[J].农业科技通讯,2007(12):73-75.[18]孙丽丽,徐扬,郭世荣,等.不同砧木嫁接对番茄成活率、生长及果实品质的影响[J].南京农业大学学报,2014,37(5):55-62.[19]陈曦,邓吉良,陈日东,等.UV-C处理对甘薯贮藏品质的影响[J].热带作物学报,2019,40(2):373-379.[20]蔡庆生.植物生理学实验[M].北京:中国农业大学出版社,2013.[21]王学奎.植物生理生化实验原理和技术[M].高等教育出版社,2006.[22]许双花.耐贮性水果表皮组织结构及生理特性参数研究[D].太谷:山西农业大学,2013.[23]李建挥,禹霖,柏文富,等.缓释保鲜纸对蓝莓采后冷藏品质的影响[J].经济林研究,2019,37(1):193-198,210.[24]宋肖琴,张波,徐昌杰,等.采后枇杷果实的质构变化研究[J].果树学报,2010,27(3):379-384.[25]李治梅.鸭梨、黄金梨果实结构及贮藏过程中的变化研究[D].保定:河北农业大学,2005.[26]CHEN J W,ZHANG S L,ZHANG L C.Sugar transport，metabolism，accumulation and their regulation in fruits[J].Journal of Plant Physiology and Molecular Biology,2004,30(1):1-10.[27]李兰婷.不同采收贮藏方式对‘新梨７号’果实品质、果皮结构的影响[D].阿拉尔:塔里木大学,2017.[28]王蓉,田园,杨柳,等.番茄果实不同发育时期有机酸组分及含量分析[J].中国蔬菜,2017(10):58-62.[29]安静.樱桃番茄采后衰老过程的代谢组和转录组研究[D].重庆:重庆大学,2016.[30]杜天浩,周小婷,朱兰英,等.褪黑素处理对盐胁迫下番茄果实品质及挥发性物质的影响[J].食品科学,2016,37(15):69-76.[31]方志红,董宽虎.NaCl胁迫对碱蒿可溶性糖和可溶性蛋白质含量的影响[J].中国农学通报,2010,26(16):147-149.[32]岳冬,刘娜,朱为民,等.樱桃番茄与普通番茄部分品质指标及氨基酸组成比较[J].食品科学,2015,36(4):92-96.[33]张林青.盐胁迫下油菜素内酯对番茄产量和品质的影响[J].北方园艺,2012(20):23-25.[34]吕鑫,侯丽霞,张晓明,等.番茄果实成熟过程中番茄红素含量的变化[J].中国蔬菜,2009,1(6):21-24.[35]周会玲.葡萄果实耐贮性的比较生物学研究[D].杨凌:西北农林科技大学,2006.[36]张晓勇.枇杷果实冷害及其抗冷性诱导机理的研究[D].厦门:集美大学,2008.[37]王俊宁,邓科禹,李润唐,等.采收期对火龙果果实品质及贮藏特性的影响[J].贵州农业科学,2011,39(4):170-173.[38]赵冰.蔬菜品质学概论[M].北京:化学工业出版社,2003.[39]BROTTON G，LIAAEN-JENSEN S,PFANDER H.Overview of carotenoid biosynthesis[J].Basel:Brikhauer,1998.[40]NGUYEN M L,SCHWARTZ S J.Lycopene：Chemical and biological properties[J].Food Technology,1999,53(2):38-45.[41]马光.不同贮藏期番茄硬度和番茄红素含量的变化研究[J].现代农村科技,2009(23):43.[42]高雅,陈玉成,王琛,等.包装与运输方式对低温贮藏番茄货架期品质的影响[J].北方园艺,2017(23):176-182.[43]李跃,刘延吉.果实花青苷代谢机制及调控技术研究[J].安徽农业科学,2007,35(16):4755-4756.[44]舒畅,刘帮迪,张万立,等.近冰温冷藏对金冠苹果贮藏品质的影响[J/OL].食品科学,2019，http://kns.cnki.net/kcms/detail/11.2206.TS.20190215.1601.038.html.[45]寇淅移.采后不同贮藏温度对‘锦绣’黄桃色泽的影响[D].武汉:华中农业大学,2016.[46]王长锋,陶能国,黄师荣.贮藏温度对红肉脐橙(Citrus sinensis Osbeck)果实类胡萝卜素含量的影响[J].食品科学,2013,34(4):255-260.[47]李小娟,李明笑,聂钰洪,等.外源H2S对货架及低温下采后草莓果实抗氧化活性的影响[J].食品工业科技,2019,40(11):291-296.[48]胡顺卿,刘雨辰,井广琴,等.不同贮藏温度对李果实花青素代谢的影响[J].包装工程,2015,36(9):16-22.[49]夏春森,王兰英.红星苹果在贮藏中果肉发绵生理过程的研究[J].园艺学报,1981,8(2):29-36.
相似文献/References:
[1]刘会珍,孙瑞国.低温下壳聚糖和热水处理对“绿化9号”桃贮藏品质的影响[J].北方园艺,2013,37(04):154.
[2]李群,王萌,阮成江.五种早春开花木本植物花粉萌发的研究[J].北方园艺,2013,37(21):73.
LI Qun,WANG Meng,RUAN Cheng-jiang.Study on Germination of Five Species of Early Spring Flowering Woody Plants[J].Northern Horticulture,2013,37(01):73.
[3]邓光宙,刘萍,陈国平,等.采后水杨酸处理结合不同温度贮藏对金柑果实品质及腐烂率的影响[J].北方园艺,2013,37(24):136.
DENG Guang-zhou,LIU Ping,CHEN Guo-ping,et al.Effect of Salicylic Acid Combined with Different Temperature Treatments on Fruit Quality and Rot Rate of Fortunella crassifolia[J].Northern Horticulture,2013,37(01):136.
[4]刘萍,黄春霞,邓光宙,等.低温贮藏和薄膜贮藏对沙田柚果实品质的影响[J].北方园艺,2015,39(20):114.[doi:10.11937/bfyy.201520028]
LIU Ping,HUANG Chunxia,DENG Guangzhou,et al.Influence of Storage Temperature and Film Packaging on Quality of Shatian Pomelo[J].Northern Horticulture,2015,39(01):114.[doi:10.11937/bfyy.201520028]
[5]梁莉,程晨,张柳茵,等.温度对南瓜采后贮藏特性的影响[J].北方园艺,2015,39(24):131.[doi:10.11937/bfyy.201524036]
LIANG Li,CHENG Chen,ZHANG Liuyin,et al.Effect of Different Temperatures on the Changes of Pumpkin Storage Characteristics[J].Northern Horticulture,2015,39(01):131.[doi:10.11937/bfyy.201524036]
[6]宋宏峰,郭磊,张斌斌,等.桃在低温贮藏过程中品质变化研究[J].北方园艺,2016,40(02):130.[doi:10.11937/bfyy.201602034]
SONG Hongfeng,GUO Lei,ZHANG Binbin,et al.Study on Quality Change of Peach and Flat Peach Under Low Temperature Storage[J].Northern Horticulture,2016,40(01):130.[doi:10.11937/bfyy.201602034]
[7]李宏军,韩英群,郭丹,等.不同浓度1-MCP处理对“早金酥”梨低温贮藏品质的影响[J].北方园艺,2017,41(19):155.[doi:10.11937/bfyy.20170266]
LI Hongjun,HAN Yingqun,GUO Dan,et al.Effect of 1-MCP Treatments on ‘Zaojinsu’ Pear Quality During Low Temperature Storage[J].Northern Horticulture,2017,41(01):155.[doi:10.11937/bfyy.20170266]
[8]高雅,陈玉成,王琛,等.包装与运输方式对低温贮藏番茄货架期品质的影响[J].北方园艺,2017,41(23):170.[doi:10.11937/bfyy.20171095]
GAO Ya,CHEN Yucheng,WANG Chen,et al.Influence of Packaging and Transportation Mode on Storage Quality of Tomato Under Low Temperature[J].Northern Horticulture,2017,41(01):170.[doi:10.11937/bfyy.20171095]
[9]刘铮,黄含达,杨静慧,等.-1 ℃贮藏下不同品种设施蓝莓果实耐储特性的比较[J].北方园艺,2019,43(14):117.[doi:10.11937/bfyy.20184657]
LIU Zheng,HUANG Handa,YANG Jinghui,et al.Storage Characteristics of Different Varieties of Blueberry Fruits Stored at -1 ℃[J].Northern Horticulture,2019,43(01):117.[doi:10.11937/bfyy.20184657]
[10]马丽丽,白春美,周新原,等.低温贮藏对高品质番茄果实采后生理的影响[J].北方园艺,2023,(14):97.[doi:10.11937/bfyy.20224081]
MA Lili,BAI Chunmei,ZHOU Xinyuan,et al.Effects of Low Temperature Storage on Postharvest Physiological of High quality Tomato Fruit[J].Northern Horticulture,2023,(01):97.[doi:10.11937/bfyy.20224081]
备注/Memo
第一作者简介：曹雪（1984-），女，博士，讲师，研究方向为蔬菜种质创新和逆境生理与分子生物学。E-mail：caoxue1109@126.com.基金项目：山东省自然科学基金资助项目（ZR2018PC023）；国家自然科学基金资助项目（31801868）；河南省科技攻关资助项目（182102110401）；大学生创新创业训练计划资助项目（201810452029）。收稿日期：2019-09-09