常温贮藏中番茄应力松弛特性试验  

Experimental Study on Intact Tomato's Stress-relaxation during Storing at Normal Temperature

作　　者：陆秋君[1] 王俊[1] 何喜玲[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院

出　　处：《农业机械学报》2005年第7期77-80,88,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金资助项目(项目编号:30170533)

摘　　要：运用Instron万能试验机对常温贮藏的整番茄进行了应力松弛特性试验,分析了松弛特性4个参数、压缩特性的压缩弹性模量E、坚实度Fi以及糖酸比等指标的变化规律。结果表明,松弛特性参数与压缩特性指标先下降,后逐渐上升,至第9天达到最高峰,然后一直下降;常温贮藏期间番茄的糖度和酸度均缓慢增加;而糖酸比越低,应力松弛时间越长。Stress-relaxation property of intact tomato during storing at normal temperature was studied using Instron machine. The variation trends of four relaxation characteristic indices were analyzed, as well as the variation of compress modulus, firmness and sugar-acid ratio, etc. It was concluded that relaxation and compress indices first decrease, next slowly increase till the ninth day reach the highest, and then descend all along. Tomato's sugar content and acid content also slowly increase during storing at normal temperature. Stress-relaxation time becomes longer with sugar-acid ratio decreasing.

关 键 词：番茄 应力松弛 压缩特性 品质 

分 类 号：S641.2[农业科学—蔬菜学] O377[农业科学—园艺学]