不同成熟度番茄货架期间品质及挥发性物质变化研究  

Quality and Volatile Compounds Changes of Tomatoes at Different Maturity Stages during Shelf Life

作　　者：李春媛 陆小宇 赵竞伊 吴迪 王剑功 刘磊 孙学良 李江阔 LI Chunyuan;LU Xiaoyu;ZHAO Jingyi;WU Di;WANG Jiangong;LIU Lei;SUN Xueliang;LI Jiangkuo(National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;Hefei Hualing Co.,Ltd.,Hefei 230000,China;School of Food Science,Shenyang Agricultural University,Shenyang 110866,China;Zhejiang University Zhongyuan Institute,Zhengzhou 450000,China;Jiaxing Academy of Agricultural Sciences,Jiaxing 314016,China;Hubei Midea Commercial Refrigeration Equipment Co.,Ltd.,Jingzhou 434008,China;Tianjin New Technology Industrial Park Dayuandong Refrigeration Equipment Engineering Technology Co.,Ltd.,Tianjin 301617,China)

机构地区：[1]天津市农业科学院农产品保鲜与加工技术研究所(国家农产品保鲜工程技术研究中心(天津)),天津300384 [2]合肥华凌股份有限公司,安徽合肥230000 [3]沈阳农业大学食品学院,辽宁沈阳110866 [4]浙江大学中原研究院,河南郑州450000 [5]嘉兴市农业科学研究院,浙江嘉兴314016 [6]湖北美的商用制冷设备有限公司,湖北荆州434008 [7]天津新技术产业园区大远东制冷设备工程技术有限公司,天津301617

出　　处：《保鲜与加工》2025年第4期97-105,共9页Storage and Process

基　　金：国家重点研发计划项目(2022YFD1600504);甘肃省科技计划重大项目(21ZD4NA016)。

摘　　要：为有效保持番茄的货架品质,以‘美琪’番茄为试材,研究不同成熟度(青熟期、半熟期和坚熟期)番茄在常温货架16 d期间的外观及品质指标、营养指标、生理指标及挥发性物质的变化规律。结果表明:青熟期番茄在货架初期色泽由绿转红且变化幅度最大,腐烂指数和丙二醛含量在货架后期显著升高;青熟期和半熟期番茄在货架初期硬度较高,但货架后期呼吸速率显著上升,硬度和VC含量显著下降,风味物质波动较大。坚熟期番茄在货架期间色泽变化最小,硬度下降幅度较小,货架16 d时可溶性固形物含量为4.1%,VC含量为11.297 mg/100 g,整体高于其他两组,且呼吸速率、乙烯生成速率、丙二醛含量和腐烂指数均维持在较低水平,气相色谱-离子迁移谱(GC-IMS)分析表明,其挥发性物质的释放较为稳定,风味化合物比例更优,整体品质较好。综上,坚熟期番茄在货架期间品质和风味维持较好。本研究为番茄货架品质的管理提供了科学依据。In the present study‘,Meiqi’tomatoes were used as the experimental materials,and the changes in appearance and quality indicators,nutritional indicators,physiological indices,and volatile substances of tomatoes with different maturity stages(green-mature,half-mature,and firm-mature)during 16 days of shelf life at room temperature were investigated,aiming to effectively maintain the shelf qualities.The results showed that green-mature tomatoes exhibited the largest color change from green to red in the early stage of shelf life,with the decay indices and malondialdehyde contents increasing significantly in the late stage of shelf life.The hardness of green-mature and half-mature tomatoes was higher at the beginning of shelf life,while the respiration rates were increased significantly in the late stage of shelf life,and the hardness and VC contents were remarkably decreased,along with great fluctuations in volatile compounds.The color changes of firm-mature tomatoes during shelf life were the smallest,and the hardness was decreased slightly.The soluble solid content was 4.1%and VC content was 11.297 mg/100 g on day 16,which was higher than the other two groups,and the respiration rates,ethylene production rates,malondialdehyde contents and decay indices were all maintained at lower levels.Gas chromatography-ion mobility spectrometry(GC-IMS)analysis showed that the release of volatile compounds was more stable,the proportion of flavor compounds and overall qualities were better.In conclusion,firm-mature tomatoes maintained better qualities and flavors during the shelf life.This study provides scientific basis for tomatoes shelf quality management.

关 键 词：番茄 成熟度 货架期 品质 挥发性物质 气相色谱-离子迁移谱 

分 类 号：S641.2[农业科学—蔬菜学]