低温结合GABA处理对樱桃番茄果实采后品质的影响

doi:10.11924/j.issn.1000-6850.casb2021-0819

中国农学通报 ›› 2021, Vol. 37 ›› Issue (36): 54-60.doi: 10.11924/j.issn.1000-6850.casb2021-0819

低温结合GABA处理对樱桃番茄果实采后品质的影响

弓德强¹(), 李敏¹, 高兆银¹, 杨衍², 谷会³, 胡美姣¹()

¹中国热带农业科学院环境与植物保护研究所/农业农村部热带作物有害生物综合治理重点实验室,海口 571101
²中国热带农业科学院热带作物品种资源研究所,海口 571101
³海南省热带园艺产品采后生理与保鲜重点实验室,广东湛江 524091

收稿日期:2021-08-25 修回日期:2021-10-11 出版日期:2021-12-25 发布日期:2022-02-15
通讯作者: 胡美姣
作者简介:弓德强,男,1977年出生,河南南阳人,副研究员,博士,主要从事热带果蔬采后生理与贮藏保鲜技术研究。通信地址：571101 海南省海口市龙华区学院路4号中国热带农业科学院环境与植物保护研究所,Tel：0898-66969242,E-mail： gd-qiang@163.com。
基金资助:
农业农村部农业技术试验示范与服务支持项目“粮经轮作模式关键技术优化提升与集成示范”(LJLZ-2019)

Effect of Low Temperature Combined with GABA on Postharvest Quality of Cherry Tomato

GONG Deqiang¹(), LI Min¹, GAO Zhaoyin¹, YANG Yan², GU Hui³, HU Meijiao¹()

¹Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Integrated Pest Management on Tropical Crops, Ministry of Agriculture and Rural Affairs, Haikou 571101
²Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101
³Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, Guangdong 524091

Received:2021-08-25 Revised:2021-10-11 Online:2021-12-25 Published:2022-02-15
Contact: HU Meijiao

摘要/Abstract

摘要：

探讨低温贮藏结合GABA处理对樱桃番茄果实采后品质的影响,为寻找樱桃番茄采后保鲜新技术提供理论依据。本研究以‘粉娇’樱桃番茄为试材,设置清水浸渍+常温(25℃)贮藏、清水浸渍+低温(8℃)贮藏和GABA(500 mg/L)浸渍+低温(8℃)贮藏3个处理,在樱桃番茄16天的贮藏期内,调查果实腐烂率,测定果实呼吸强度、果实硬度、可溶性固形物、维生素C、柠檬酸和类胡萝卜素含量。结果表明,与常温(25℃)贮藏相比,低温及其结合GABA处理均显著降低了樱桃番茄果实贮藏期间的腐烂率,其中在贮藏16天时,防治效果分别达到了45.81%和63.11%,低温结合GABA处理优于单独低温贮藏。同时,低温结合GABA处理显著降低了果实的呼吸强度,延缓了果实硬度的降低,保持了较高的可溶性固形物、维生素C和柠檬酸含量,抑制了番茄红素、β-胡萝卜素和叶黄素的积累。因此,低温结合GABA处理可有效延缓樱桃番茄果实的腐烂和衰老,并能保持果实的采后品质,在樱桃番茄果实保鲜上具有良好的应用前景。

关键词: 樱桃番茄, 低温结合GABA处理, 采后果实品质

Abstract:

The effect of low temperature combined with GABA on the postharvest quality of cherry tomato was investigated to provide a theoretical basis for new postharvest preservation technology of cherry tomato. The ‘Fenjiao’ cherry tomato was used as test material in this study, and we set up 3 treatments of water immersion+ room temperature (25℃) storage, water immersion+ low temperature (8℃) storage, and GABA (500 mg/L) solution immersion+ low temperature (8℃) storage. During the storage period of 16 days, the fruit decay rate was investigated and the fruit respiratory intensity, fruit hardness, soluble solids, vitamin C, citric acid and carotenoid contents of cherry tomato were determined. The results indicated that, compared with room temperature (25℃) storage, low temperature alone and low temperature combined with GABA treatment significantly reduced the decay rate of cherry tomato during storage, and the control effects reached 45.81% and 63.11% respectively after 16 days of storage, indicating that low temperature combined with GABA treatment was better than low temperature storage alone. At the same time, low temperature combined with GABA treatment significantly reduced the respiratory intensity of fruit, delayed the reduction of fruit hardness, maintained high contents of soluble solids, vitamin C and citric acid, and inhibited the accumulation of lycopene, β-carotene and lutein of cherry tomato during storage. Therefore, low temperature combined with GABA treatment could effectively delay the decay and senescence and maintain the postharvest quality of cherry tomato, indicating that it has a good application prospect in preserving cherry tomato.

Key words: cherry tomato, low temperature combined with GABA, postharvest fruit quality

中图分类号:

TS255.3

弓德强, 李敏, 高兆银, 杨衍, 谷会, 胡美姣. 低温结合GABA处理对樱桃番茄果实采后品质的影响[J]. 中国农学通报, 2021, 37(36): 54-60.

GONG Deqiang, LI Min, GAO Zhaoyin, YANG Yan, GU Hui, HU Meijiao. Effect of Low Temperature Combined with GABA on Postharvest Quality of Cherry Tomato[J]. Chinese Agricultural Science Bulletin, 2021, 37(36): 54-60.

图/表 9

图1. 保鲜处理对樱桃番茄腐烂率的影响同一时间不同小写字母表示处理间差异显著(P<0.05),下同

图2. 保鲜处理对樱桃番茄呼吸强度的影响

图3. 保鲜处理对樱桃番茄果实硬度的影响

图4. 保鲜处理对樱桃番茄可溶性固形物含量的影响

图5. 保鲜处理对樱桃番茄维生素C含量的影响

图6. 保鲜处理对樱桃番茄柠檬酸含量的影响

图7. 保鲜处理对樱桃番茄番茄红素含量的影响

图8. 保鲜处理对樱桃番茄β-胡萝卜素含量的影响

图9. 保鲜处理对樱桃番茄叶黄素含量的影响

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低温结合GABA处理对樱桃番茄果实采后品质的影响

Effect of Low Temperature Combined with GABA on Postharvest Quality of Cherry Tomato

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