有氧环境下外源NO熏蒸番茄的保鲜效果研究  

Studies on Fresh-keeping Effects of Eexogenous NO Suffocation to Tomatoes in Aerobic Environment

作　　者：徐福乐 

机构地区：[1]福建超大现代农业科技研究所,福建福州350003

出　　处：《江西农业学报》2009年第4期69-72,共4页Acta Agriculturae Jiangxi

基　　金：福建省重点科技项目(2006N0084)

摘　　要：以番茄为试材,研究在有氧环境下,不同浓度NO(60、100μL/L)气体熏蒸处理对采后番茄失重率、可滴定酸、可溶性固形物、果肉硬度、腐烂率的影响。结果表明,在室温条件下,60μL/L浓度的外源NO处理能够有效控制番茄果实采后重量损失、果肉硬度下降、控制可滴定酸和可溶性固形物的变化、抑制果实转红和降低腐烂率。说明在有氧环境下适宜浓度的NO处理可以延缓番茄果实的成熟和衰老进程,保持番茄的采后品质和商品价值。Taking climacteric tomato as testing materials, the paper studied the effects of different concentrations of exogenous NO （60,100μL/L） on the weightlessness rate, titration acid content, soluble solids content, hardness and decay rate of post - harvest tomato fruits in the aerobic environment. The result showed that： at the room temperature, 60 μL/L NO treatment could effectively control the weight loss of post - harvest tomato fruits and the decrease of flesh firmness, control the changes of titration acid and soluble sohds content, inhibit the fruits to turn to red and reduce the rate of decay. It could be concluded that in the aerobic environment, ap- propriate concentration of NO treatment could delay the maturity and aging process of tomato fruits, and maintain the quality and commercial value of post -harvest tomato fruits.

关 键 词：有氧环境 番茄 一氧化氮 保鲜效果 

分 类 号：S641.2[农业科学—蔬菜学]