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温度波动对番茄贮藏品质的影响研究

WANG Mengya,LI Haideng, ZHOU Cong, WANG Xiaodong,JIANG Yuqian,LI Jixin, LI Xihong, CHEN Lan

wf（2022）

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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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