摘要
把刚采收的绿熟番茄置于－７℃～－４℃的冷空气中分别处理２０、４０、６０和１２０分钟，然后装入聚乙烯薄膜袋，放在２０～２２℃下贮藏。贮藏结果表明：经骤冷处理的绿熟番茄果实未发生冷害，后熟正常，转红时间比对照延迟４～１０天，达到食用熟度的时间比对照延长８～２１天，且成熟后果实鲜红，色泽均匀，风味同对照一样正常。
Green-ripe tomatoes were exposed separately in-7℃～-4℃cold air for 20,40,60 and 120 minutes,then were put into plastic film bags and storaged in the storeroom of 20℃～22℃.The result of storage showed that chilling injury symptoms of tomato did not appear.normal ripening,and compared with CK.time of turning red of fruit color and getting edible maturity were put off separately 4 to 10 days and 8 to 21 days,even color and good flavor.
出处
《贵州农业科学》
CAS
1994年第2期44-47,共4页
Guizhou Agricultural Sciences
关键词
骤冷处理
冷害
番茄
贮藏
suddenly cooling treatmeat
chilling injury
tomato
