木霉制剂协同骤冷处理对番茄的贮藏保鲜效果  

Study of Trichoderma harzianum preparation cooperating with sudden cooling treatment to tomato fruit storage

作　　者：赖建[1] 尹智华 张渭[2] 

机构地区：[1]贵州大学生物技术学院食品科学系,贵州贵阳550025 [2]贵州大学农学院园艺系,贵州贵阳550025

出　　处：《山地农业生物学报》2000年第4期276-279,共4页Journal of Mountain Agriculture and Biology

摘　　要：将刚采收的绿熟番茄果实经木霉制剂处理后 ,置于 - 10～ - 5℃的冷空气中分别骤冷处理30、4 0、6 0和 12 0min ,然后分别装入聚乙烯薄膜袋 ,于温度 2 0～ 2 2℃、相对湿度 80 %～ 85%的条件下贮藏 ,结果表明 ,经木霉制剂协同骤冷处理的绿熟番茄果实未发生冷害 ,腐烂率比对照低 4 %～10 % ,后熟正常 ,绿熟果实转红时间比对照延迟 4～ 10d ,达到食用成熟度的时间比对照推迟 8～2 2d ,达到食用成熟度后可再维持 6～ 10d的商品寿命而达到全红 ,且成熟后果实鲜红 ,色泽均匀 。After treated by Trichoderma harzianum preparation,green ripe tomato fruits were exposed separately in cold air of -10--5℃ for 30,40,60 and 120minutes, then were put into plastic film bags and stored in the storeroom of 20-22 ℃ and RH 80%-85%.The result fo storage showed that chilling injury symptoms of tomato fruits did not appear, normal ripening. Compared with CK,rot proportion of 4%-10% was reduced,time of fruit turning and getting edible maturity were put off separately 4-10days and 8-22 days,and color and flavor was as good as CK.

关 键 词：木霉制剂 骤冷处理 番茄 贮藏 冷害 保鲜 

分 类 号：S641.109.3[农业科学—蔬菜学] TS255.3[农业科学—园艺学]