摘要:
以番茄为试材,在贮藏环境温度为22～30℃,RH7%～8%条件下,研究60 μLL-1、100 μLL-1两种浓度一氧化氮(NO)气体熏蒸对泡沫箱包装的采后番茄的失重、可滴定酸、可溶性固形物、果肉硬度、腐烂率和色泽变化的影响.经过20 d的贮藏结果表明,室温条件下,60 μLL-1的外源NO处理能够有效控制番茄果实采后重量损失、果肉硬度下降,控制可滴定酸和可溶性固形物的变化,抑制果实转红和降低腐烂率.说明适宜浓度的NO处理可以延缓番茄果实的成熟和衰老进程,保持番茄的采后品质和商品价值.
Abstract:
In the storage at 22-30℃ and 75%-85% RH,tomatoes were treated by 60μLL-1 or 100μLL-1 nitric oxide(NO).The effect of the fumigation on weight loss,titratable acid,soluble solids,flesh firmness,decay rate and color change of the postharvest tomatoes was determined.The results showed that,at room temperature,(a) the weight loss,titratable acid and soluble solids could be effectively controlled;(b) the flesh firmness and decay rate were reduced;and,(c) at 60μLL-1,NO inhibited the fruit from turning red.It appeared that fumigation with appropriate NO concentration could delay fruit's maturation and aging process,and thereby,improve the quality and the commercial value of the post-harvest tomatoes.
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