不同消毒处理对番茄采后品质的影响  

Different disinfection treatments affect postharvest tomato quality

作　　者：李艳 樊芳妃 赵红星 王勇 姬宇飞 姜俊 张余洋[2,3] LI Yan;FAN Fangfei;ZHAO Hongxing;WANG Yong;JI Yufei;JIANG Jun;ZHANG Yuyang(Zhumadian Institute of Agricultural Sciences,Zhumadian 463000,Henan,China;Key Laboratory of Horticultural Plant Biology,Ministry of Education,Huazhong Agricultural University,Wuhan 430070,Hubei,China;Hubei Hongshan Laboratory,Wuhan 430070,Hubei,China)

机构地区：[1]驻马店市农业科学院,河南驻马店463000 [2]华中农业大学园艺植物生物学教育部重点实验室,武汉430070 [3]湖北洪山实验室,武汉430070

出　　处：《中国瓜菜》2022年第9期79-84,共6页China Cucurbits And Vegetables

基　　金：国家重点研发计划(2021YFD1200201-06,2018YFD1000800);河南省科技攻关项目(222102110464);国家自然科学基金(31972426,31991182);财政部和农业农村部:国家现代农业产业技术体系(CARS-23-G-18);石河子大学国际合作项目(GJHZ202104);湖北洪山实验室项目(2021hszd007)。

摘　　要：以番茄品种仙人子为试验材料,通过不同浓度次氯酸钠清洗或不同时间紫外线照射对番茄进行消毒处理,分析不同消毒处理对番茄感观品质(外观、硬度、色泽)、风味品质(可溶性固形物含量、有机酸含量、糖酸比)和营养品质(类胡萝卜素含量、维生素C含量)的影响。结果表明,贮藏期在9 d内,紫外线(15 min)处理果实硬度最好,次氯酸钠含量(ρ,后同)(150 mg·L^(-1))处理番茄类胡萝卜素含量更高;12 d后,次氯酸钠含量(150 mg·L^(-1))处理防腐效果最优,紫外线(45 min)处理更有助于提高番茄类胡萝卜素含量。综合考虑,次氯酸钠含量(150 mg·L^(-1))处理既提高了番茄的防腐效果,又保持或提高了番茄的感官品质、风味品质和营养品质。In this study,the Xianrenzi tomato was used as the experimental material.The sensory quality(appearance content,firmness content,color content),nutritional quality(carotenoid content,vitamin C content),and flavor quality(soluble solids,titratable acid and sugar acid)of postharvest tomato were investigated after treatment with different concentration of sodium hypochlorite and different ultraviolet irradiation duration.If the storage period is less than 9 days,the tomato can be treated with ultraviolet(15 min)to maintain the fruit firmness.And the tomato can be treated with sodium hypochlorite(150 mg·L^(-1))to make higher carotenoid.If the storage period is longer than 12 days,the tomato can be treated with sodium hypochlorite(150 mg·L^(-1))to make the best anti-corrosion effect.And the tomato can be treated with ultraviolet(45 min)to make higher carotenoid.In conclusion,the sodium hypochlorite(150 mg·L^(-1))treatment could not only improve the antiseptic effect of tomato,but also maintain or improve the sensory quality,flavor quality and nutritional quality of tomato.

关 键 词：番茄 紫外线 次氯酸钠 消毒处理 采后 品质 

分 类 号：S641.2[农业科学—蔬菜学]