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为能分析不同硬度加工番茄品系的果实特性和果肉组织特征差异,该文以田间发现的特异高硬度果实材料WT-75和WT-76为研究对象,分析了果实的可溶性固形物、总酸、番茄红素、单果耐压力、果肉组织含水量和可溶性果胶等主要品质指标差异,并利用石蜡切片和扫描电镜技术,研究不同材料间的果肉组织特征差异。结果表明,相较于对照ZH-10较软的手捏感官硬度评价,WT-75和WT-76的评价为特硬。利用平板挤压法测试硬度,WT-75和WT-76的耐压力分别为79.70和77.71 N,极显著高于(P<0.01)对照ZH-10的耐压力。在测试的果实主要品质指标中,WT-75和WT-76的可溶性果胶含量显著高于(P<0.05)对照ZH-10,其他的品质指标在各研究材料间不存在差异的显著性(P>0.05)。WT-75和WT-76的果肉组织石蜡切片结果表明,在200μm视野下WT-75和WT-76的平均果肉细胞面积分别为0.037 6和0.053 2 mm~2明显(P<0.01)小于ZH-10(果肉细胞面积为0.089 9 mm~2),且排列紧密。常温放置35 d后,WT-75的果实腐烂率达93%,而对照ZH-10腐烂率为64%,WT-76的腐烂率为33%,ZH-10和WT-76的腐烂程度小于(P<0.05)WT-75。结合与果肉组织的扫描电镜结果,相较对照ZH-10和WT-76,WT-75的果皮中分布了大量的小皮孔,这种果皮结构的特异性可能是导致果实的耐贮藏性显著降低的主要原因。通过对特异果实硬度加工型番茄果实主要品质、果肉组织特征和常温耐贮藏性研究,为后期适宜加工型番茄杂交品种亲本的选配筛选提供理论依据。
In order to analyze the differences in fruit characteristics and fruit tissue characteristics of tomato cultivars with different hardness, we studied the contents of soluble solids, total acids, Lycopene, pressure tolerance of single fruit, moisture content of pulp tissue and soluble pectin. The difference of the characteristics of pulp tissue between different materials was studied by using paraffin section and scanning electron microscope. The results show that the evaluation of WT-75 and WT-76 is particularly hard compared to the soft kneading sensory evaluation of ZH-10. The compressive strengths of WT-75 and WT-76 were 79.70 and 77.71 N, respectively, which were significantly higher (P <0.01) than those of control ZH-10 by the plate extrusion method. Soluble pectin content of WT-75 and WT-76 was significantly higher than that of control ZH-10 (P <0.05), and there was no significant difference among the other quality indexes among all the tested fruits P> 0.05). The results of paraffin sections of the flesh of WT-75 and WT-76 showed that the average flesh cell area of WT-75 and WT-76 were 0.037 6 and 0.053 2 mm 2 respectively (P <0.01) 10 (pulp cell area of 0.089 9 mm ~ 2), and arranged closely. The decay rate of WT-75 was 93% after 35 d of storage at room temperature, while the decay rate of ZH-10 was 64%, the decay rate of WT-76 was 33% and the decay of ZH-10 and WT-76 was less than P <0.05) WT-75. In combination with the SEM results of flesh and tissue, WT-75 showed a large number of small skins distributed in the pericarp compared with the control ZH-10 and WT-76. The peel structure specificity may result in significant storability of fruits The main reason for the decrease. Through the study on the main fruit quality, the tissue characteristics of pulp and the storability of storage at normal temperature, the study provides a theoretical basis for the selection and screening of the suitable tomato hybrids for later processing.