攀枝花不同品种番茄贮藏规律及品质比较

doi:10.11924/j.issn.1000-6850.casb2026-0088

摘要/Abstract

摘要：

为研究攀枝花米易县‘川果番1号’‘禾美809’‘红硕豪迈’3个番茄品种的内在属性差异及其在常温与低温贮藏条件下的品质变化规律，以3种9成熟番茄为试材，测定其物理品质、营养品质与氧化稳定性共12项指标，结合主成分分析、聚类分析与相关性分析，建立贮藏过程中品质变化的动力学模型。结果表明，贮藏期内，25℃常温处理的番茄果实品质劣变更为显著，表现为硬度下降、失重率升高、丙二醛积累及营养成分流失，劣变程度均高于10℃低温组；同时，10℃低温处理能显著提升番茄红素含量，且降低各品质指标间的相关性(P<0.05)；主成分分析与聚类分析显示，‘川果番1号’综合品质评分最高；基于番茄硬度，将一级动力学方程与Arrhenius方程结合，构建品质变化动力学模型。本研究得出3种番茄在常温与低温下的品质变化数据，证实10℃低温处理可有效延缓3种番茄果实劣变进程，在物理品质、营养品质与氧化稳定性方面，刚采摘新鲜番茄的品质排名为‘川果番1号’>‘禾美809’>‘红硕豪迈’，构建的动力学模型可快速预测3种番茄的货架期，为不同温度下贮藏番茄的品质评估提供参考。

关键词: 番茄, 贮藏, 品质, 常温, 低温, 货架期模型

Abstract:

To investigate the differences in intrinsic characteristics and the patterns of quality change under room-temperature and low-temperature storage among three tomato cultivars (‘Chuanguofan No.1’, ‘Hemei 809’, and ‘Hongshuo Haomai’) from Miyi County, Panzhihua, 90%-mature fruits of the three cultivars were used as experimental materials. A total of 12 indicators covering physical quality, nutritional quality, and oxidative stability were determined. The study was conducted by integrating principal component analysis, cluster analysis, and correlation analysis, and kinetic models for quality change during storage were established for the three tomato cultivars. The results showed that during storage, quality deterioration phenomena (including decreased fruit firmness, rising weight loss rate, malondialdehyde accumulation, and nutrient loss) were more pronounced in the 25℃ room-temperature group than in the 10℃ low-temperature group. Meanwhile, low-temperature treatment at 10℃ significantly elevated lycopene content and weakened the correlations among various quality indicators (P<0.05). Principal component analysis and cluster analysis results indicated that ‘Chuanguofan No.1’ achieved the highest comprehensive quality score. Based on tomato firmness, kinetic models of quality change were constructed by coupling the first-order kinetic equation with the Arrhenius equation. This study obtained quality change data of the three tomato cultivars under room temperature and low temperature conditions. Storage at 10℃ can effectively delay the fruit deterioration process of all three cultivars. For freshly harvested tomatoes, the comprehensive ranking in terms of physical quality, nutritional quality, and oxidative stability is as follows: ‘Chuanguofan No.1’> ‘Hemei 809’> ‘Hongshuo Haomai’. The established kinetic models enable rapid prediction of the shelf life of these three tomato cultivars, providing a reference for quality assessment of tomatoes stored at different temperatures.

Key words: tomato, storage, quality, room temperature, low temperature, shelf-life model

中图分类号:

S641.2

刘世彧, 肖欣余, 杜雨菡, 雷珊珊, 易成静, 方帷瑞, 李宏晨, 陈明睿, 刘耀文. 攀枝花不同品种番茄贮藏规律及品质比较[J]. 中国农学通报, 2026, 42(19): 187-199.

LIU Shiyu, XIAO Xinyu, DU Yuhan, LEI Shanshan, YI Chengjing, FANG Weirui, LI Hongchen, CHEN Mingrui, LIU Yaowen. Study on Storage Rules and Quality Comparison of Different Varieties of Tomatoes in Panzhihua[J]. Chinese Agricultural Science Bulletin, 2026, 42(19): 187-199.

图/表 11

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成分	特征值	方差贡献率/%	累计方差贡献率/%
1	8.763	73.028	73.028
2	3.237	26.972	100.000

成分	特征值	方差贡献率/%	累计方差贡献率/%
1	8.763	73.028	73.028
2	3.237	26.972	100.000

品质指标	第1主成分	第2主成分
丙二醛	0.997	0.074
抗坏血酸	0.993	0.121
可溶性固形物	0.993	0.121
番茄红素	-0.993	-0.121
可滴定酸	0.993	0.121
总酚	0.991	0.133
类黄酮	0.972	0.234
L^*	-0.876	0.483
单果重量	-0.735	0.678
a^/b^	-0.069	-0.998
可溶性蛋白质	0.477	0.879
硬度	-0.601	0.799

品质指标	第1主成分	第2主成分
丙二醛	0.997	0.074
抗坏血酸	0.993	0.121
可溶性固形物	0.993	0.121
番茄红素	-0.993	-0.121
可滴定酸	0.993	0.121
总酚	0.991	0.133
类黄酮	0.972	0.234
L^*	-0.876	0.483
单果重量	-0.735	0.678
a^/b^	-0.069	-0.998
可溶性蛋白质	0.477	0.879
硬度	-0.601	0.799

品种	F₁	F₂	Z
S1	2.732	1.248	2.332
S2	0.614	0.335	0.539
S3	0.411	-1.014	0.027