摘要
以绿熟期番茄为试材 ,0℃冰水混合物为冷却介质 ,研究了不同冷激时间对贮藏期间果实硬度的影响 ,并结合贮藏期间 PG活性及茄红素含量的变化情况 ,探讨了它们与硬度变化的相关关系。结果表明 :冷激能有效地抑制番茄果实的软化速度 ;果实硬度与
The effect of cold-shock treatment on the firmness of tomato of green mature stage and the relationship between polygalacturonase activity,red pigment content and tomato firmness during storage were studies in this paper.The results showed that,cold-shock treatment could effectively inhibit the tomato softening,the firmness of tomato was negatively interrclated with polygalacturonase activity and red pigment content of tomato significantly.
出处
《农业与技术》
2000年第4期18-20,共3页
Agriculture and Technology
