外源一氧化氮熏蒸处理对番茄采后品质的影响  

Effects of Nitric Oxide Fumigation on Quality of Postharvest Tomato

作　　者：丹阳[1,2] 吴成勇 

机构地区：[1]福建农林大学作物科学学院 [2]福州超大现代农业发展有限公司,福建福州350003 [3]福州超大现代农业发展有限公司

出　　处：《食品科学》2008年第6期419-423,共5页Food Science

基　　金：福建省重点科研项目(2006N0084)

摘　　要：以跃变型果蔬番茄为试材,观测了不同浓度NO(5、10、15、20、50、100μl/L)气体对番茄采后失重、呼吸强度、果肉硬度及可溶性固形物的影响。结果表明:在室温条件下,5～20μl/L的外源NO处理能够有效控制果实的采后重量损失、果肉硬度下降,调控果实呼吸变化,控制果实可溶性固形物的变化,说明NO处理能够延缓番茄果实的采后成熟及衰老过程。Tomato fruits were fumigated with a series of concentrations of nitric oxide （5, 10, 15, 20, 50, 100μ l/L） to investigate the effects of NO on the weight loss, respiration, pulp hardness and soluble solids of postharvest tomato. The results showed that 5 -20 μl/L NO can effectively inhibit the weight loss and pulp hardness of tomato. Meanwhile, the respiration and the total soluble solids loss of postharvest tomato are also controlled, which suggests that the treatment of NO fumigation can postpone the progress of ripeness and senescence of postharvest tomato.

关 键 词：番茄 采后 一氧化氮 品质 

分 类 号：TS205[轻工技术与工程—食品科学]