低温结合GABA处理对樱桃番茄果实采后品质的影响

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。

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

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.