以绿熟番茄果实为试材,研究了室温[(20~25)℃]和低温[(10±1)℃]贮藏条件下,1-MCP、ClO2和1-MCP+ClO2处理对果实的保鲜效果。结果表明:2种贮藏条件下,3种处理均能延缓番茄果实转色,降低番茄腐烂,抑制呼吸强度,推迟呼吸跃变的到来,延缓番茄果实硬度的下降;在一定程度上抑制了多聚半乳精醛酸酶(PG)的活性,减缓原果胶向可溶性果胶的转变。从整体情况看,1-MCP+ClO2处理组的保鲜效果优于1-MCP和ClO2单独处理组;且低温加1-MCP+ClO2处理对番茄的贮藏保鲜效果最好,贮藏45 d时其腐烂率比对照组低54%、果实硬度仅下降了0.22 kg/cm2、可溶性固形物含量和原果胶含量分别比对照组高0.35%、0.2 g/100 g。

In the study,the effect of 1-MCP,ClO2and1-MCP + ClO2treatments on preservation of tomato under controlled room temperature [( 20 ~ 25) ℃]and cold [( 10 ± 1) ℃]was studied. The results showed that all treatments were able to delay the decay and the respiration rate of the tomato. The reductions in firmness and pectinase activity were effectively retarded,the insoluble pectin into soluble pectin was also slowed down. Combination of low temperature storage and 1-MCP + ClO2treatments were the best for tomato preservation. After 45 d storage,the decay rates of fruits treated with 1-MCP + ClO2were 54% lower than control group,while contents of fruit firmness,TSS and insoluble pectin were 0. 35% and 0. 2 g /100 g higher than control group.