食品科学 ›› 2013, Vol. 34 ›› Issue (4): 267-271.

• 包装贮运 • 上一篇    下一篇

叶面喷施VA和钙混剂对番茄冷藏效果的影响

魏宝东,马玥,李晓明,李天来   

  1. 沈阳农业大学
  • 收稿日期:2011-12-01 修回日期:2013-01-14 出版日期:2013-02-25 发布日期:2013-01-29
  • 通讯作者: 马玥 E-mail:green37@sina.com
  • 基金资助:
    “十一五”国家科技支撑计划项目;设施园艺省部共建教育部重点实验室(沈阳农业大学)

Effect of Exogenous Vitamin A and Calcium Treatment on Tomato Refrigeration

  • Received:2011-12-01 Revised:2013-01-14 Online:2013-02-25 Published:2013-01-29

摘要: 以番茄品种“辽园多丽” 为试材研究叶面喷施外源维生素A和腐植酸钙混剂对番茄冷藏效果的影响。试验结果表明:各组处理硬度,可溶性固形物,维生素C含量,脯氨酸含量,超氧物歧化酶活性冷藏期间均呈下降趋势,2%维生素A和0.5%腐植酸钙混剂处理硬度比对照高出49.5%。过氧化物酶活性随着冷藏时间延长而升高。2%维生素A与0.5%腐植酸钙混剂处理丙二醛含量最低为1.548nmol/g。脂氧合酶活性,过氧化氢酶活性均呈先升高后下降趋势。转红指数呈上升趋势,冷藏结束时,2%维生素A与0.5%腐植酸钙混剂处理比对照高50.25%。番茄单果重量2%维生素A与0.5%腐植酸钙混剂处理最高为205.14g。2%维生素A与0.5%腐植酸钙混剂处理可较好的维持番茄品质,延缓番茄果实的衰老。

Abstract: Studying the impact on chilled “Liao yuan duo li” tomatoes by spraying exogenous vitamin A and humic acid calcium on the surface of the leaves. The result of the experiment shows: for each team the firmness, the soluble solids, the content of vitamin C, proline content and the activity of superoxide dismutase tended to decrease in the period of being chilled. The firmness would be 49.5% higher by using the mix of 2% vitamin A and 0.5% humic acid calcium than the comparation. The activity of peroxidase would increase along with the extend of the cold storage. The minimum of the MDA was 1.548nmol/g by using the mixture of 2% vitamin A and 0.5% humic acid calcium. Both of the activities of the lipoxygenase and catalase went up at the beginning and then drop down. The red-converting index showed an increasing trend and the best red-converting efficiency resulted from the treatment of 2% vitamin A and 0.5% humic acid calcium,which revealed 50.25% higher than the control. Weight of single tomato was up to 205.14g in the 2% vitamin A and 0.5% humic acid calcium. The mix of 2% vitamin A and 0.5% humic acid calcium would not only preserve the quality , but also extend the senescence of the tomatoes.

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