【摘要】 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。更多还原

【Abstract】 Taking tomato cultivar ‘Zhefen 202’as experimental material,organic acids content,vitamin C content,hardness,fruit color,soluble solids were affected by different storage temperatures(1℃,7℃,14℃,20℃).The results showed that decay rate of tomato fruit stored at 14℃ or 20℃ conditions for 13 days was more than the other two treatments.Fruit hardness and soluble solids content decreased under different treatments.Storage for 13 days,under1℃,tomato had maximum hardness and the highest vitamin C content,and it had minimum hardness under 20℃.Under7℃,the conditions of organic acid content throughout the storage period was the highest.The organic acid content,vitamin C content and fruit color was minimum at 20℃,soluble solids content and organic acid content were high at 1℃storage conditions of tomato.Thus,1℃ was suitable for tomato long-storage.更多还原