高压静电场处理对番茄果实硬度变化的影响  

Effect of High Voltage Electrostatic Field Treatment on Physiology Properties of Firmness in Stored Green Mature Tomatoes

作　　者：赵瑞平[1] 孙丰梅[1] 白殿海[1] 何扩[1] 

机构地区：[1]河北北方学院食品科学研究所,河北张家口075000

出　　处：《北方园艺》2015年第15期32-36,共5页Northern Horticulture

基　　金：河北北方学院创新人才资助项目(CXRC1308);河北北方学院博士基金资助项目(BSJJ1203)

摘　　要：以绿熟番茄果实为试材,贮藏前用-200kV/m和200kV/m的高压静电场处理2h,在（13±1）℃,湿度85%～90%试验冷库中贮藏24d,定期测定果实的硬度、多聚半乳糖醛酸酶和羧甲基纤维素酶活性以及果肉原果胶和可溶性果胶含量的变化。结果表明：2种静电场（200kV/m或-200kV/m）对番茄果实预处理2h可显著抑制果实羧甲基纤维素酶和多聚半乳糖醛酸酶活性,有效延缓果实原果胶水解,表明高压静电场预处理有利于保持番茄果实硬度。Taking green mature tomatoes as test materials,and were exposed to HVEF（-200kV/m and 200kV/m）for2hours,after that stored for 24 days at（13±1）℃,85%-90% RH.The activity of carboxymethylcellulas and polygalacturonase and the protopectin content and soluble pectin content of tomato fruit during storage were investigated.The results showed that HVEF pre-treatment could significantly inhibit the activity of polygalacturonase and carboxymethylcellulas,delay the decline in protopectin content and increase the soluble pectin content of tomato fruit during storage,consequently 200kV/m and-200kV/m HVEF treatments could delay the decline in firmness,which explained the firmness-keeping mechanism of HVEF.

关 键 词：番茄 高压静电场 采后生理 硬度 

分 类 号：S641.2[农业科学—蔬菜学] S609.3[农业科学—园艺学]