摘要
以番茄为试材,采用浓度0.1 g/L、0.3 g/L、0.5 g/L、1 g/L水杨酸（SA）溶液浸泡20 min,在室温（10～12℃）下贮藏25 d,研究SA处理对果实贮藏期品质的影响.结果表明：与清水处理（对照）相比,0.5 g/L处理明显降低了果实的失重率和腐烂率,增加了果实贮藏后期可滴定酸和Vc含量,保持果实较好的硬度,提高了番茄果实贮藏期品质;0.1 g/L、0.3 g/L和1 g/L处理虽降低了果实贮藏期间的腐烂率,维持了蛋白质的含量,但阻止其它生理指标下降的效果不明显.
Harvested tomato fruit were immersed in 0. 1 g/L, 0.3 g/L, 0.5 g/L and 1 g/L SA （salicylic acid） solutions for 20 minutes before being stored at 10-12℃ for twenty-five days, and the change in their quality during storage was monitored. Compared with the water-treated control, the 0.5 g/L SA treatment decreased weight loss rate and rotten fruit rate, maintained higher titratable acid and Vc content of fruit in the late st.orage period, kept good firmness and prolonged the storage period of fruit. Treatments with 0.1 g/L, 0.3 g/L and 1 g/L SA reduced the decay of the fruit, and kept relatively high protein contents in tomato fruit, but they had no obvious effect on alleviation of the decrease in TSS, Vc and titratable acid during the storage time.
出处
《西南大学学报（自然科学版）》
CAS
CSCD
北大核心
2008年第2期77-80,共4页
Journal of Southwest University(Natural Science Edition)
基金
重庆文理学院重点资助项目(Z2006SK25)
关键词
番茄
水杨酸
贮藏
品质
tomato fruit
salicylic acid
storage
quality
