不同钙制剂处理对番茄冷藏期间品质的影响.pdfVIP

※包装贮运 食品科学 2011, Vol. 32, No. 06 279 魏宝东，张鑫浩，李晓明，李天来 * (沈阳农业大学，辽宁 沈阳 110866) 以“辽园多丽”番茄研究花期喷施不同种类的钙剂，对改善番茄品质及冷藏品质的影响。经实验可知 各处理硬度、可溶性固形物含量、还原糖含量、可滴定酸含量和游离氨基酸含量冷藏期间均呈下降趋势，泛酸钙 2 处理硬度下降最为最慢，冷藏结束硬度为 14.33kg/cm ，其他各指标下降最缓慢的均为腐植酸钙处理。转红指数呈 上升趋势，冷藏结束时腐植酸钙处理最高，比对照高 19%。番茄红素含量腐植酸钙处理最高为4.55mg/100g 。腐 植酸钙处理总体优势明显，与对照差异极显著。 番茄；番茄红素；腐植酸钙；冷藏 Effect of Calcium Treatment on Tomato Quality during Cold Storage WEI Bao-dong ，ZHANG Xin-hao ，LI Xiao-ming ，LI Tian-lai* (Shenyang Agricultural University, Shenyang 110866, China) Abstract：In order to improve the quality of tomatoes during storage, , ,Liaoyuanduoli, , tomatoes were chosen as the experimental materials to explore the effect of calcium-spraying treatment on the quality of tomatoes during cold storage period. The results indicated that spraying treatment of tomatoes with calcium agents resulted in the decrease of the firmness, soluble solid contents, reducing sugar content, titratable acid content and free amino acids in tomatoes during cold storage. The treatment with calcium pantothenate could result in the slowest decrease of tomato firmness, which was 14.33 kg/cm2 for tomato firmness at the end of storage period. The decline of other indices revealed the slowest decline in the tomatoes treated by humic acid calcium. The red- converting index showed an increasing trend and the best red-converting efficiency resulted from the treatment of humic acid calcium, which revealed 19% higher than the control. The lycopene was up to 4.55 mg/100 g in the humic acid-treated tomatoes. In general, humic acid calcium treatment has multiple obvious advantages. Key words ：tomato ；lycopene ；humic acid