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以番茄品种“浙粉202”为试材,研究了不同贮藏温度(1、7、14、20℃)对番茄果实颜色、硬度、可溶性固形物含量、有机酸含量和维生素C含量的影响。结果表明:番茄“浙粉202”果实贮藏13d时,14℃和20℃条件下腐烂率比1℃和7℃条件下腐烂率高,4个储藏温度下果实硬度和可溶性固形物含量均有不同程度下降。贮藏13d时,1℃贮藏条件下番茄硬度和维生素C含量最大,20℃条件下的硬度最小,7℃条件下有机酸含量在整个贮藏期较高,14℃条件下果实颜色值最大,20℃条件下有机酸含量、维生素C含量、果实颜色一直最低,1℃贮藏条件下番茄可溶性固形物、有机酸含量较高。因此,对于番茄“浙粉202”长时间贮藏的温度以1℃为宜。
The effects of different storage temperature (1, 7, 14, 20 ℃) on the color, hardness, soluble solids content, organic acid content and vitamin C content of tomato fruits were studied with “Zhefen 202” . The results showed that the decay rate of tomato “Zhendong 202 ” fruits stored for 13 days was higher than that of 1 ℃ and 7 ℃ under the conditions of 14 ℃ and 20 ℃, respectively. The fruit firmness and soluble solids content There are different degrees of decline. When stored for 13 days, the hardness and vitamin C content of tomato under 1 ℃ storage was the highest, the hardness was the lowest under 20 ℃, and the organic acid content was the highest during storage at 7 ℃. The fruit color value was the highest at 14 ℃ and 20 ℃ Under the conditions of organic acid content, vitamin C content, the color of the fruit has been the lowest, 1 ℃ storage conditions tomato soluble solids, organic acid content higher. Therefore, for tomato “Zhejiang Fen 202 ” storage temperature for a long time to 1C.