基于高压静电场处理的樱桃番茄果实贮藏期生理品质及其代谢

樱桃番茄色泽艳丽，味道酸甜适口，受到消费者欢迎。但樱桃番茄采后容易腐烂变质，且鲜食时其表面致病菌不利于消费者健康。本实验以‘黄妃’樱桃番茄为材料，通过大肠杆菌菌落总数、腐烂率、生理指标测定以及代谢组学分析，研究高压静电场（high voltage electrostatic field，HVEF）处理对樱桃番茄果实贮藏期生理品质及代谢的影响。结果表明，HVEF处理能显著降低果实表面的大肠杆菌菌落总数（P＜0.05），并能延缓贮藏期间果实腐烂，且对呼吸速率和质量损失率没有明显影响，果实乙烯释放量在贮藏早期受到抑制。代谢组学分析结果表明，HVEF处理能引起部分代谢物质的含量差异，且存在多种上调和下调模式，其中部分类黄酮和生物碱类物质含量上升。综上，HVEF处理能够降低果实采后腐烂率和表面致病菌数量，并对改善樱桃番茄果实采后品质有一定的作用。

Influence of High Voltage Electrostatic Field Treatment on Physiological Quality and Metabolism of Cherry Tomato Fruits during Storage

Cherry tomatoes are popular among consumers because of their bright color and well-balanced sweet and sour taste. However, cherry tomatoes are easy to rot and deteriorate after harvest, and pathogenic bacteria on their surfaces are detrimental to the health of consumers when eaten raw. In this study, we studied the effects of high voltage electrostatic field (HVEF) treatment on the physiological quality and metabolism of ‘Huangfei’ cherry tomatoes by measuring fruit surface bacteria, decay rate and physiological indexes as well as conducting metabonomic analysis. The results showed that HVEF treatment could significantly reduce the total number of Escherichia coli colonies on the fruit surface (P < 0.05) and delay fruit decay during storage, while having no effect on respiration rate or mass loss rate. In addition, it inhibited ethylene release at the early storage stage. The results of metabonomic analysis showed that differential metabolites were identified between the HVEF treatment and control groups, and there were a variety of up-regulation and down-regulation patterns. Particularly, the contents of some flavonoids and alkaloids increased after the treatment. In summary, HVEF treatment could reduce the decay incidence and surface pathogenic bacteria of postharvest cherry tomato fruit and improve its quality.