温度波动对番茄贮藏品质的影响研究
wf(2022)
Abstract
针对温度波动对果蔬贮藏品质变化的影响,以番茄为试材,基于10℃C设定3种温度波动(Temperature Fluctuations,TFs,TF-0.0℃,TF-2.5℃,TF-5.0℃)处理,研究温度波动对番茄贮藏品质的影响.结果表明,TF-2.5℃和TF-5℃C处理组的番茄果实失重率达到了 1.6%和1.8%,细胞膜通透性达到 了63.12%和51.09%;而在TF-0℃下,其果实贮藏末期失重率仅为1.2%,细胞膜通透性提高了 29.84%.此外,TF-0℃还可以很好地保持Vc含量、抑制过氧化物酶(Peroxidase,POD)活性和超氧化物歧化酶(Superoxide dismutase,SOD)的活性以及保持较完整的微观结构.综上,温度波动的幅度越低,越有利于保持番茄的贮藏品质.
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Key words
tomato,temperature fluctuations,storage quality,enzyme activity,microstructure
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