【摘要】 为研究自育粉果番茄‘17-546’贮藏品质和耐贮性,试验以粉果番茄"欧盾"(耐贮性好)、"津粉207"(普通鲜食番茄)为对照,评价贮藏温度在25℃下3种番茄果实贮藏品质变化。结果表明:贮藏期间,‘17-546’与"欧盾"的呼吸强度和乙烯释放量均发生下降,均无明显呼吸峰和乙烯峰值,"津粉207"变化幅度较大;硬度均比"津粉207"高,且下降程度更缓慢;‘17-546’与"欧盾"色泽变化比"津粉207"小,能更好的保持果实颜色;‘17-546’失重率最低,"津粉207"最高;贮藏10d时,‘17-546’与"欧盾"可溶性固形物含量、可滴定酸含量和固酸比均高于"津粉207";贮藏20d,‘17-546’与"欧盾"好果率分别为88.9%和91.1%,而"津粉207"仅为53.5%;从贮藏指数来看,‘17-546’比"欧盾"低1.46,比"津粉207"高20.09。说明自交系‘17-546’在25℃贮藏条件下,贮藏品质和耐贮性接近"欧盾",高于普通鲜食番茄"津粉207"。更多还原

【Abstract】 In order to evaluate the storage quality and storability of‘17-546’,tomato‘Ou Dun’(pink,with good storability)and‘Jin Fen 207’(pink,fresh consumptive tomato)were used as control,the change of physiological quality was investigated during storage at 25 ℃.The results showed that the respiration intensity and the ethylene production of ‘17-546’ were decreased with no obvious climacteric peak,as well as‘Ou Dun’.while‘Jin Fen 207’presented large variations.The fruit firmness of‘17-546’and‘Ou Dun’was significantly greater than‘Jin Fen 207’,although the three had a trend of gradual decline.The changes in color of‘17-546’and ‘Ou Dun’was less than ‘Jin Fen 207’,could matain the color of fruit better.It was found that weight loss of‘17-546’was the lowest,while‘Jin Fen 207’was the highest.The content of soluble solids,titratable acid and sugar-acid ratio of‘17-546’and‘Ou Dun’was higher than‘Jin Fen 207’after storaged for 10 days.The good fruit rate of‘17-546’and‘Ou Dun’was 88.9%and 91.1%,while‘Jin Fen 207’was only 53.5%.The storage index of‘17-546’was 1.46 lower than‘Ou Dun’,and 20.09 higher than ‘Jin Fen 207’when storage at 20 days.It revealed that‘17-546’had excellent storability as‘Ou Dun’when storage at 25℃,better than‘Jin Fen207’.更多还原