【摘 要】
：
The tomato is a very perishable product and is susceptible to rotting during storage.This paper aimed to reduce postharvest tomato rots by introducing a washing treatment prior to storage.The effect o
【机 构】
：
Institute of Vegetable and Flower,CAAS,Beijing 100081
【出 处】
：
Vegetable Production,Quality and Process Standardization in
论文部分内容阅读
The tomato is a very perishable product and is susceptible to rotting during storage.This paper aimed to reduce postharvest tomato rots by introducing a washing treatment prior to storage.The effect of different disinfectants and washing temperature on rot rates of tomato were investigated.The tomatoes were stored in trays covered by 0.01mm PE film and were assessed after 7 days shelf-life at ambient temperature (28-30℃).Six treatments were investigated including tap water,100 mg/kg hypochlorine (NaClO) and 5 mg/kg chlorine dioxide (ClO2) under two different washing temperatures (5℃ higher and lower than the fruit temperature which averaged 28.5℃).The fruit were soaked for 60 seconds,then taken out,dried and wrapped to be observed,unwashed fruit served as a control.In this experiment there were 4 fruits on one tray,5 trays per replicate,and 5 replicates per treatment.The results showed that the rot rates of the washed tomatoes were decreased significantly from 47 % (control) to 9 %-25 % (p<0.05).The washing temperature showed no significant effect on reducing rot rate when using tap water and ClO2 treatments (p>0.05).
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