番茄质地构成与贮藏期间主要性状的相关分析  

Performance and Correlation Analysis of Main Characters of Tomato Fruit Before and After Storage

作　　者：曹霞[1] 武春成[1] 孙中峰[2] 毛秀杰[1] 况媛媛[1] 郑倩[1] 

机构地区：[1]河北科技师范学院园艺科技学院,河北秦皇岛066600 [2]河北科技师范学院教育学院,河北秦皇岛066600

出　　处：《北方园艺》2016年第7期128-130,共3页Northern Horticulture

基　　金：河北省自然基金资助项目(C2015407085);秦皇岛市农科院资助项目(2014-22)

摘　　要：以9个番茄品种为材料,测定采后果实质地参数及贮藏期间主要性状变化,分析其质地参数与贮藏期间主要性状之间的相关性。结果表明:硬度与可溶性固形物极显著负相关,与腐烂率显著负相关;凝聚性与胶性、咀嚼性极显著正相关,与粘弹性显著正相关;粘弹性与咀嚼性极显著正相关,与呼吸强度极显著负相关;胶性与咀嚼性极显著正相关,与腐烂率显著负相关。质构仪测定的硬度及胶性可以作为耐贮藏性的重要指标。Taking nine tomato strains as material,the interrelation of physical properties and main characters during storage of tomato were studied.The results showed that the hardness was extremely significantly negative correlation with the content of soluble solid and significantly negative correlation with the decay rate;the cohesiveness was extremely significantly positive correlation with the gumminess and the chewiness,and significantly positive correlation with the springiness of fruit;the springiness was extremely significantly positive correlation with the chewiness,and extremely significantly negative correlation with the respiration;the gumminess was extremely significantly positive correlation with the chewiness,and significantly negative correlation with the decay rate.The hardness and the gumminess measured using Texture Analyzer could be used as an important indicator of resistance to storage.

关 键 词：番茄 质构仪 硬度 胶性 贮藏 

分 类 号：S641.209.3[农业科学—蔬菜学]