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收获后储存温度和储存时间对番茄水果质量的影响

Xueou Li^1,2, Huofeng Huang^1,2, Lida Zhang^1,2

¹Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.

Foods (Basel, Switzerland)

|April 15, 2025

概括

低温储存 (4°C和14°C) 最好通过保持外观,维生素C等营养素,减少软化和水损失来保持番茄的质量. 最佳的储存条件是保持新鲜西红属性的关键.

科学领域:

园艺科学园艺科学
收获后生理学收获后生理学
植物生物化学植物生物化学

背景情况:

番茄 (Solanum lycopersicum) 是一种具有重要的经济和营养价值的重要作物.
在储存期间保持番茄果的质量属性 (外观,质地,味道,营养) 对于消费者满意度和市场性至关重要.
不同的储存温度对这些质量属性的确切影响需要进一步研究.

研究的目的:

研究不同储存温度 (4°C,14°C,24°C) 和储存时间对番茄果的关键品质属性的影响.
阐明潜在的机制,包括基因表达和酶活性,负责温度诱导的质量变化.
为优化番茄收获后储存条件提供数据驱动的建议.

主要方法:

番茄果实 (cv. 番茄果实) 是一种 2) 在收获后的4°C,14°C和24°C保存长达15天.
评估的质量参数包括外观,可溶性固体总量 (TSS), Askorbic 酸 (维生素 C),度,水损失率 (WLR) 和胡卜素含量.
分析了与细胞壁相关的基因表达 (SlCESA6,SlCEL2,SlEXP1,SlPL),细胞壁降解酶活动 (PG,β-Gal,细胞酶) 和塑超结构.

主要成果:

低温 (4°C和14°C) 有效地保持了水果的外观,TSS,并延迟了维生素C的损失.
储存在4°C和14°C显著减少水果软化和水分损失,与抑制细胞壁代谢和基因表达有关.
高温 (24°C) 诱导了塑损伤,而低温将胡卜素降解降到最低,并减少了不必要的挥发性化合物.

结论:

低温储存 (4°C和14°C) 有助于保持西红果的整体质量,包括营养和物理属性.
温度显著影响细胞壁的完整性和代谢活动,影响水果的坚硬性和保质期.
优化储存温度和储存时间对于最大限度地减少收获后损失和保持番茄的市场价值至关重要.

关键词:

低温低温的低温是一个问题.质量属性质量属性是指质量的属性.储存期是指储存期间的储存时间.番茄水果番茄水果番茄水果番茄水果

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