| 采收成熟度对番茄贮藏品质的影响 |
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| 引用本文： | 黄漫青.采收成熟度对番茄贮藏品质的影响[J].中国农学通报,2015,31(7):241-245. |
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| 作者姓名： | 黄漫青 |
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| 作者单位： | 北京农学院 |
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| 基金项目： | 北京市农业科技项目“蔬菜减损增值示范创建项目”(20130901) |
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| 摘 要： | 为研究不同采收成熟度对番茄贮藏品质的影响，以“普罗旺斯”番茄品种为试验材料，分别采收处于绿熟期、变色期、红熟前期、红熟中期和红熟后期的果实，18℃下贮藏。试验结果表明，绿熟期采收的番茄贮藏到完熟期时腐烂率比其它处理高0.87~1.19倍，失重率高1.13~3.62倍，番茄红素低20.1%~25.6%。变色期采收的番茄贮藏期较长，贮藏到红熟后期和完熟期，失重率最低，腐烂率较低，还原糖、糖酸比、蛋白质、维生素C和番茄红素均处于高位值，即营养和风味均较佳。红熟前期和红熟中期采收的番茄贮藏期相对较短，贮藏至完熟期时各项营养指标和风味指标均处于较高水平。红熟后期采收的番茄贮藏期最短，贮藏至完熟期时各项营养指标和风味指标均处于较高水平，腐烂率最低，失重率居中。结论：用于长时间贮藏的番茄应该以采收变色期的果实为宜，用于短时间贮藏的番茄，则以采收红熟前期和红熟中期的果实为好，用于鲜食的番茄可以采收红熟后期的果实。绿熟期采收的果实不利于贮藏。
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| 关 键 词： | 红色荧光蛋白 红色荧光蛋白 |
| 收稿时间： | 2014/9/24 0:00:00 |
| 修稿时间： | 2015/1/15 0:00:00 |
Effects of Harvest Ripeness on Storage Quality of Tomato Fruits |
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| Zhao Tong;Yu Sihan;Wei Qiang;Huang Manqing.Effects of Harvest Ripeness on Storage Quality of Tomato Fruits[J].Chinese Agricultural Science Bulletin,2015,31(7):241-245. |
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| Authors: | Zhao Tong;Yu Sihan;Wei Qiang;Huang Manqing |
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| Institution: | Zhao Tong;Yu Sihan;Wei Qiang;Huang Manqing;Faculty of Food Science and Engineering, Beijing University of Agriculture;Beijing Agricultural Technology Extension Station; |
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| Abstract: | Our aim was to study the effect of different harvest ripeness on storage quality of tomatoes. We had used ‘Provencal’ tomatoes which were respectively harvest in green ripe period, color changing period, mature period, pre-red ripe period, mid-red ripe period and late-red ripe period as experimental materials, and stored these tomatoes in 18℃ during experiment. Our results suggested that after tomatoes harvested in green ripe period stored to complete ripe period, the decay rate and the weight loss rate being 0.87-1.19 times and 1.13-3.62 times higher, otherwise lycopene being 20.1%-25.6% lower than tomatoes received the other treatments. Tomatoes harvested in color changing period had longer storage period than tomatoes from other ripe periods, and these tomatoes from color changing period had lowest weight loss rate, low decay rate, high content of reducing sugar, protein, vitamin C, lycopene, high ratio of sugar to acid, good nutrition and flavor after they stored to late-red ripe period and complete ripe period. Tomatoes from pre-red and mid-red ripe period had short storage period, and had good nutrients and flavors after stored to complete ripe period. Tomatoes from late ripe period had shortest storage period, good nutrients and flavors, lowest decay rate, moderate weight loss rate after stored to complete ripe period. Tomatoes used for long time storage should be harvested in color changing period, otherwise tomatoes used for short time storage should be harvested in pre-red and mid-red ripe period. Tomatoes used for fresh eating should be harvested in late red ripe period. Tomatoes harvested in green ripe period were not suitable for storage. |
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| Keywords: | tomato ripeness storage quality |
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