不同时间一氧化氮(NO)熏蒸处理对番茄采后品质的影响  

Effect of nitric oxide(NO) fumigation for different period on the post harvest quality of tomato

作　　者：丹阳[1] 吴成勇 

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

出　　处：《食品科技》2008年第10期249-253,共5页Food Science and Technology

基　　金：福建省重点科研项目基金资助项目(2006N0084)

摘　　要：以跃变性果蔬番茄为试材,观测了20μL/LNO气体处理0.5、1、1.5、2h对番茄采后失质量、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,20μL/L的外源NO处理番茄果实1～2h能够有效控制果实的采后质量损失、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;仅处理0.5h的处理对番茄的采后品质无显著作用。Tomato fruits were fumigated for a series of periods of 20 μ/L/L nitric oxide （0.5, 1, 1.5, 2 h） to investigate the effect of nitric oxide （NO） fumigation with different period on the post harvest weight loss, respiration, pulp hardness and soluble solids of tomato. The results showed that： NO fumigation for 1-2 h could effectively inhibit the post harvest weight loss and pulp hardness of tomato. Meanwhile, the post harvest respiration and the total soluble solids loss of tomato were also controlled, which suggested that the treatment of NO fumigation could postpone the progress of post harvest ripeness and senescence of tomato. However, NO fumigation for 0.5 h had no significant effects on the post harvest quality of tomato.

关 键 词：番茄 采后 一氧化氮 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]