赤霉素对番茄保鲜效果的影响

将变色期番茄果实浸入浓度为40mg/L、80mg/L、120mg/L的赤霉素溶液中30s,在常温下贮藏33d,研究赤霉素对番茄果实保鲜效果的影响。结果表明,赤霉素处理能推迟番茄果实呼吸跃变的出现时间,降低呼吸强度峰值;对保持果实硬度、可溶性固形物、维生素C、可滴定酸有较好作用;能减少水分蒸发,降低果实失重率。使用浓度为80mg/L的赤霉素溶液对番茄果实进行涂膜处理有较好的保鲜效果。

The Preservation Effects of Tomato by Gibberellin

The deteriorated tomotoes were soaked for 30s with 40mg/L,80mg/L,and 120mg/L GA3(gibberellins) solutions and stored for up to 33 d at regular temperature.The effects of preservation of GA3 on tomtoes were studied.The results showed that GA3 could inhibit the peak time of respiratory rate of the climacteric in ripening tomato fruit and reduce the respiration rate.It could keep the hardness,soluble solids,titratable acid and vitamin C of tomoto.Meanwhile,it could decrease the water evaporation and weightlessness rate of fruit.The better concentration of GA3 that coated tomotoes fruit in preservation was 80mg/L.