摘要
研究了绿熟番茄采后在３３℃和３８℃加热２，５，８ｄ及２±１℃下冷藏后的果实品质、冷害程度和生理变化。结果表明，适宜的热处理可降低果实呼吸强度、细胞膜电解质渗出率和丙二醛含量，增加游离脯氨酸含量，减轻果实冷害，且对果实硬度和可溶性固形物含量无显著影响。其中以处理温度时间组合３３℃、５ｄ和３８℃、２ｄ的效果最好；３３℃、２ｄ的处理温度较低、时间较短，因而效果不明显；８ｄ的处理时间过长，使细胞受到伤害，丙二醛含量和细胞膜电解质渗出率增加，果实明显变软，出现异味。番茄果实的冷害指数（ＣＩＩ）与细胞膜电解质渗出率呈正相关，相关系数ｒ＝０．９７４４。
This paper investigated the quality, degree of chilling injury and physiological changes of tomato fruits which were heated at 33 or 38 ℃ for 2, 5, or 8 days after cold storage ( 2±1 ℃,relative humidity 85 %～90 % ). It showed that suitable heat treatment could lower the respiration rates, cell membrane permeabilities and contents of malondialdehyde (MDA), increase free proline contents and decrease chilling injuries of tomato fruit. The combinations of temperature and duration giving the best effects on the fruit were 33℃ for 5 days and 38℃ for 2 days; the treatment of 33 ℃ for 2 days gave less effect for its relatively low temperature and short duration; the treatments for 8 days made the fruit injury,increase MDA contents and cell membrane permeabilities,lower fruit hardnesses and raise off flavor of fruit for their long duration. There was a positive correlation between the chilling injury index (CII) and cell membrane permeability of tomato fruit, the correlation coefficient r =0.9744.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
1996年第4期189-193,共5页
Transactions of the Chinese Society of Agricultural Engineering
基金
北京市自然科学基金资助
关键词
热处理
番茄果实
冷藏
Heat treatment Tomato fruit Cold storage
