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以0.1、0.5、1.0、3.0 g·L-1的酵母多糖处理‘佳西娜’樱桃番茄,浸泡20 min后用聚乙烯(PE)保鲜袋包装(不封口),置于(2±1)℃、湿度85%~95%的环境中贮藏,研究酵母多糖处理对番茄冷害以及生理生化和品质的影响。结果表明:酵母多糖处理能显著抑制樱桃番茄冷害的发生,延缓各品质指标的下降,同时可提高整个抗氧化酶系统的活性。在贮藏过程中,0.5 g·L-1质量浓度的酵母多糖处理的樱桃番茄受冷害程度最低、品质良好。
Jia Xi’na cherry tomatoes were treated with 0.1, 0.5, 1.0 and 3.0 g · L -1 Zymosan. After soaking for 20 min, they were packed in PE bags (without sealing) and placed in (2 ± 1) ℃, humidity 85% ~ 95% environment storage, to study the effect of zymosan on tomato chilling injury as well as physiological and biochemical and quality. The results showed that: Zymosan treatment could significantly inhibit chilling injury of cherry tomatoes, delay the decline of each quality index, and increase the activity of the antioxidant enzyme system. During storage, cherry tomatoes treated with 0.5 g · L-1 zymosan had the lowest chilling injury rate and good quality.