不同时间一氧化氮(NO)熏蒸处理对番茄采后品质的影响

被引：2

作者：

丹阳 ^{[1
]}

吴成勇 ^{[2
]}

机构：

[1] 福建农林大学作物学院

[2] 福州超大现代农业发展有限公司

来源：

食品科技 | 2008年 / 10期

关键词：

番茄; 采后; 一氧化氮; 品质;

D O I：

10.13684/j.cnki.spkj.2008.10.063

中图分类号：

TS255.3 [果蔬加工与保藏];

学科分类号：

083203 ;

摘要：

以跃变性果蔬番茄为试材,观测了20μL/LNO气体处理0.5、1、1.5、2h对番茄采后失质量、呼吸强度、果肉硬度及可溶性固形物的影响。结果表明:在室温条件下,20μL/L的外源NO处理番茄果实1～2h能够有效控制果实的采后质量损失、果肉硬度下降,调控果实呼吸变化,控制果实可溶性固形物的变化,说明NO处理能够延缓番茄果实的采后成熟及衰老过程;仅处理0.5h的处理对番茄的采后品质无显著作用。

引用

页码：249 / 253

页数：5

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