酵母多糖处理对樱桃番茄抗冷性及品质的影响  

Effects of Yeast Saccharide Treatment on Chilling Resistance and Physiological Quality of Cherry Tomatoes

作　　者：王梦晗[1,2] 王凯晨[2] 马丽[1,2] 唐坚[2] 乔勇进[2] 张敏[3] 

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093 [2]上海市农业科学院作物育种栽培研究所,上海201403 [3]上海海洋大学食品学院,上海201306

出　　处：《园艺学报》2015年第10期2068-2074,共7页Acta Horticulturae Sinica

基　　金：国家自然科学基金项目(31371526)

摘　　要：以0.1、0.5、1.0、3.0 g·L-1的酵母多糖处理‘佳西娜’樱桃番茄,浸泡20 min后用聚乙烯（PE）保鲜袋包装（不封口）,置于（2±1）℃、湿度85%-95%的环境中贮藏,研究酵母多糖处理对番茄冷害以及生理生化和品质的影响。结果表明：酵母多糖处理能显著抑制樱桃番茄冷害的发生,延缓各品质指标的下降,同时可提高整个抗氧化酶系统的活性。在贮藏过程中,0.5 g·L-1质量浓度的酵母多糖处理的樱桃番茄受冷害程度最低、品质良好。In order to explore the effect of yeast saccharide treatment on chilling injury and physiological quality of cherry tomatoes,0.1,0.5,1.0 and 3.0 g · L^-1 yeast saccharide were used to soak cherry tomatoes for 20 min. Then,samples were packed in polyethylene plastic bag（unsealed）and stored at the conditions of（2 ± 1）℃ and RH 85%–95%. The results showed that yeast saccharide was effective for restraining the chilling injury,slowing down the decline of quality indexes and improving the activity of antioxidant enzyme system. During storage,cherry tomatoes treated with 0.5 g · L^-1 yeast saccharide was optimum,according to physiological quality and chilling injury index.

关 键 词：樱桃番茄 酵母多糖 冷害 生理品质 

分 类 号：S641.2[农业科学—蔬菜学]