| 氯化钙对机械伤番茄果实生理特性的影响 |
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| 引用本文： | 刘瑶,左进华,郑秋丽,高丽朴,史君彦,王清.氯化钙对机械伤番茄果实生理特性的影响[J].食品工业科技,2020,41(3):264-269. |
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| 作者姓名： | 刘瑶 左进华 郑秋丽 高丽朴 史君彦 王清 |
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| 作者单位： | 北京市农林科学院蔬菜研究中心, 农业农村部蔬菜产后处理重点实验室, 果蔬农产品保鲜与加工北京市重点实验室, 农业农村部华北地区园艺作物生物学与种质创制重点实验室, 农业农村部都市农业(北方)重点实验室, 北京 100097 |
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| 基金项目： | 国家自然科学基金项目(31772022)北京市农林科学院创新能力建设专项资助项目(20180404,20180705)。国家大宗蔬菜产业体系建设项目(CARS-23)北京市自然科学基金(6182016) |
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| 摘 要： | 为研究氯化钙处理对具有机械伤的番茄果实生理特性的影响,本实验用1 mmol/L氯化钙(CaCl2)处理机械伤的番茄果实,将处理后的番茄于20℃贮藏,测定贮藏期间番茄生理品质和抗氧化酶活性的变化。结果表明:经过CaCl2处理含有机械损伤的番茄果实,可以维持番茄在贮藏期间的感官品质,降低腐烂率;与对照组相比,CaCl2处理可维持番茄果实的硬度和色度,延缓贮藏期间维生素C(VC)含量的下降;同时,抑制丙二醛(MDA)的积累,提高过氧化物酶(POD)、抗坏血酸过氧化物酶(APX)、多酚氧化酶(PPO)的活性。因此,1 mmol/L CaCl2处理具有机械损伤的番茄可以有效维持其在贮藏期间的品质,延长货架期。
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| 关 键 词： | 番茄 氯化钙 机械损伤 品质 保鲜和贮藏 |
| 收稿时间： | 2019-02-18 |
Effect of CaCl2 Treatment on Physiology Characteristics of Tomatoes with Mechanical Damage |
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| LIU Yao,ZUO Jin-hua,ZHENG Qiu-li,GAO Li-pu,SHI Jun-yan,WANG Qing.Effect of CaCl2 Treatment on Physiology Characteristics of Tomatoes with Mechanical Damage[J].Science and Technology of Food Industry,2020,41(3):264-269. |
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| Authors: | LIU Yao ZUO Jin-hua ZHENG Qiu-li GAO Li-pu SHI Jun-yan WANG Qing |
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| Affiliation: | Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops(North China) of Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture(North) of Ministry of Agriculture and Rural Affairs, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China |
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| Abstract: | To study the effect of calcium chloride(CaCl2)treatment on postharvest physiology characteristics of tomato with mechanical damage,1 mmol/L CaCl2 was used to treat the tomato fruits,then the treated tomatoes were stored at 20℃,the changes of physiological quality and antioxidant enzyme activity were determined. The results showed that CaCl2 treatment could effectively maintain the sensory quality of mechanically damaged tomato fruits and reduce the dacay rates during storage at 20℃.Compared with the control group,CaCl2 treatment at 1 mmol/L delayed the degradation of VC content,inhibited the accumulation of MDA,and enhanced the activity of POD,APX and PPO. These results suggested that 1 mmol/L CaCl2 treatment could effectively maintain storage quality and prolong the shelf life of mechanically damaged tomato fruit stored at 20℃. |
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