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- Title
采收成熟度结合不同低温对番茄采后贮藏 品质的影响.
- Authors
易明玥; 罗峻渲; 杨域宁; 翟亚巍; 王清扬; 江峻峰; 王伟; 李学文
- Abstract
With tomatoes as experimental materials, this study investigated the effects of different temperatures 2-6 ℃, 6-10 ℃, and 10-14 ℃ on the postharvest physiology and quality of tomatoes at the green ripening, color changing, and semi red stages. The changes in weight loss rate, hardness, soluble solids content (SSC), titratable acid (TA) content, vitamin C content, respiration intensity, color, and chlorophyll content of the tomato fruits during 30 days of storage were analyzed. The results showed that tomatoes stored at 2-6 ℃ during the green ripening and color-changing stages failed to turn red normally by the end of storage, indicating that this temperature is not conducive to the storage of tomatoes at these stages. Tomatoes stored at 6-10 ℃ during the green ripening and color -changing stages could turn red normally by the end of storage, but there were significant differences in SSC, TA, and vitamin C contents compared with tomatoes at the semi-red stage, so storage at 6-10 ℃ is also not conducive to the post-ripening and softening of tomatoes at green ripening and color changing stages. However, tomatoes stored at 10-14 ℃ during the green ripening and color changing stages could undergo normal post ripening and softening, and there was no significant difference in SSC and TA content between mature tomatoes and tomatoes at the semi-red stage. Therefore, storage at 10-14 ℃ can allow tomatoes at the green ripening and color-changing stages to soften normally after ripening.
- Publication
Food Research & Development, 2024, Vol 45, Issue 10, p14
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2024.10.003