不同贮藏温度下圣女果营养成分变化的研究  

Research on Changes of Nutrient Components of Cherry Tomatoes at Different Storage Temperatures

作　　者：马超[1] 王艳颖[1] 金龙娇[1] 胡文忠[1] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600

出　　处：《保鲜与加工》2012年第4期7-9,13,共4页Storage and Process

基　　金：国家自然科学基金项目(30972038/C110601);大连民族学院"太阳鸟"学生科研项目资助项目

摘　　要：以圣女果为试材,研究了不同贮藏温度(4、20℃)条件下可滴定酸、可溶性蛋白、还原糖、总糖、VC等果实营养成分及失重率等指标的变化情况。结果表明,与常温相比,低温冷藏下的圣女果果实营养成分及生理生化指标变化缓慢,失重率显著降低,可很好地保持其贮藏品质。The changes of nutrient components of cherry tomatoes at different storage temperatures （4, 20℃） were investigated. The contents of titratable acid, soluble protein, reducing sugar, total sugar, VC and weight loss rate of storaged cherry tomatoes were determined. The results showed that, the nutrient components, physiological and biochemical index of fruit stored at low temperature varied more slowly than that stored at normal temperature, the weight loss rate decreased significantly, and the storage quality maintained better.

关 键 词：圣女果 低温贮藏 营养成分 

分 类 号：S667.6[农业科学—果树学]