We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
不同预冷温度对采后番茄贮藏品质的影响.
- Authors
梁芸志; 陈存坤; 吴昊; 董成虎; 潘映鸿; 王成荣
- Abstract
The effects of different precooling temperature on tomato fresh-keeping were revealed. The tomatoes were treated with different precooling temperature of 0, 4, 7 ℃and 10 ℃. Each package contained approximately 20 kg of samples and was stored at (10±1)℃. The core temperature, weight loss rate, firmness, respiration, ethylene, total soluble solids(TSS), titratable acid(TA), vitamin C(VC), lycopene, malonaldehyde (MDA) and activity of peroxidase (POD) and ascorbate peroxidase (APX) were detected to determine the proper precooling temperature. The results indicated that the precooling temperature of 0 ℃ and 4 ℃ could depress respiration and ethylene of tomato, reduce the weight loss rate, maintain the firmness, keep the content of nutrients such as TSS, TA, VC and lycopene, but increase MDA content and enhance the activity of APX and POD. No significant difference in MDA, APX and POD between 0 ℃ and 4 ℃ group with other groups were found, while no significant difference between 0 ℃ and 4 ℃were found. All these results suggested that the precooling temperature treatment of 0 ℃-4 ℃ preserved the storage quality of postharvest tomato.
- Publication
Food Research & Development, 2018, Vol 39, Issue 13, p188
- ISSN
1005-6521
- Publication type
Article
- DOI
10.3969/j.issn.1005-6521.2018.13.033