无限生长型番茄果实耐贮藏性研究  

Fruit storage characteristics of various infinite-growth tomato cultivars

作　　者：董啊娜[1] 汪炳良[1] 郑积荣[2] 王晓艳[1] 

机构地区：[1]浙江大学蔬菜研究所,浙江杭州310029 [2]杭州市农业科学研究院蔬菜研究所,浙江杭州310024

出　　处：《浙江农业学报》2009年第4期350-353,共4页Acta Agriculturae Zhejiangensis

基　　金：杭州市科技发展计划项目(20080832H02);杭州市农业发展基金扶持项目

摘　　要：以品种杭杂一号、FA189、上海919等3个无限生长型番茄品种果实为材料,研究室温下带果柄贮藏,番茄果实的贮藏期限及贮藏期间果实硬度、糖、酸含量的动态变化。结果表明:番茄果实的耐贮藏性存在明显的品种间差异,其中FA189的果实耐贮性最强;上海919最弱,杭杂一号的果实耐贮藏性介于上述2个品种之间;果实的耐贮藏性与果实硬度变化相一致。在番茄果实贮藏期间,可溶性固形物、还原糖、蔗糖和可滴定酸含量均呈现明显的下降趋势,其中杭杂一号果实的可溶性固形物和还原糖含量始终高于FA189和上海919,而可滴定酸含量以FA189最高、杭杂一号最低。Three infinite-growth tomato cuhivars （FA 189, Hangza 1 and Shanghai 919） were used to study the fruit storage ability and the changes of the contents of soluble solid, reduced sugar, sucrose and titratable acid in tomato fruit during storage time at room temperature. It was found that the fruit storage tolerance varied greatly among the three cultivars. Among which, the storage tolerance of FA 189 was the highest and the storage tolerance of Shanghai 919 was the lowest. The changes of fruit firmness showed a similar tendency to fruit storage ability. During the fruit storage wried, the contents of soluble solid, reduced sugar, sucrose and titratable acid markedly decreased. The contents of soluble solid and reduced sugar in Hangza 1 were higher than the other two cultivars, while the titratable acid content was lower than that of FA189 and Shanghai 919.

关 键 词：番茄 品种 果实 贮藏 品质 

分 类 号：S641[农业科学—蔬菜学]