加工番茄新鲜果实粘度检测初探  

The Preliminary Study on Viscosity of Processing Tomatoe's Fresh Fruit

作　　者：张录霞 甘中祥 魏强 闫德林 李倍金 ZHANG Lu-xia;GAN Zhong-xiang;WEI Qiang;YAN De-lin;LI Bei-jin(COFCO Tun-he Seed Industry Company Limited,Changji 831100,Xinjiang)

机构地区：[1]中粮屯河种业有限公司,新疆昌吉831100

出　　处：《绿洲农业科学与工程》2019年第3期27-29,共3页Oasis Agriculture Science and Engineering

基　　金：新疆维吾尔自治区科技支疆项目(2018E02034);新疆维吾尔自治区高层次人才引进专项经费(新人设函[2016]711号)。

摘　　要：本试验是在加工番茄品种(材料)种植小区中间随机选取植株,取大小适中、完全成熟的加工番茄果实,于微波炉中加热,取出已加热果实冷却至常温后打浆,用Bostwick Consistometer粘度仪(流动式粘度计)检测加工番茄果实浆液粘稠度。本方法可快速检测培育新品种(材料)的相对粘度值与高粘对照品种进行比较,估算该品种(材料)是否能够加工高粘酱,从而指导研发人员针对性筛选高粘品种(材料),避免盲目性选择。Selected tomato plant from the center of the experimental sections randomly,chose the fruits which have moderate size and fully mature,and puree the fruits after beating with microwave oven.Than the viscosity were detected by using Bostwick Consistometer.This method can quickly detect relative viscosity of new varieties(material),compared with viscous check varieties,estimate whether the variety(material)can process high viscosity sauce or not,and guide developers targeted screening of viscous varieties(materials).

关 键 词：加工番茄 新鲜果实 粘度值 

分 类 号：S64[农业科学—蔬菜学]