| 番茄品系红熟果实耐贮性的优选试验分析 |
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| 引用本文： | 陈贤,许彬,杨德.番茄品系红熟果实耐贮性的优选试验分析[J].江西农业学报,2007,19(8):59-61. |
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| 作者姓名： | 陈贤 许彬 杨德 |
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| 作者单位： | 云南农业大学,云南,昆明,650201 |
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| 基金项目： | 云南省自然科学基金项目(2001-C0035M) |
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| 摘 要： | 采用3因子的交叉试验设计对12个番茄品系的红熟果实在2个环境因子(温度和冷害)4个处理条件下贮藏21d的耐贮性进行了比较分析,结果表明:每2个因子的效应之间无互作,贮藏温度11~13℃为红熟期番茄果实近距离储运、短暂市场仓储的最适温;在2~4℃下,番茄坚熟果会受到冷害;采用结合分析变质率、变质指数和好果率的方法优选出以下耐贮性好的品系:YH02-6、YH02-2、YH02-9、YH02-8和YH02-12。
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| 关 键 词： | 番茄 品系 红熟果实 耐贮性 |
| 文章编号： | 1001-8581（2007）08-0059-03 |
| 收稿时间： | 2007-05-16 |
| 修稿时间： | 2007年5月16日 |
Comparative Experiment in Preservative Quality of Red Mature Fruits of Tomato Breeding Lines |
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| CHEN-Xian,XU-Bin,YANG-De.Comparative Experiment in Preservative Quality of Red Mature Fruits of Tomato Breeding Lines[J].Acta Agriculturae Jiangxi,2007,19(8):59-61. |
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| Authors: | CHEN-Xian XU-Bin YANG-De |
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| Institution: | Yunnan Agricultural University, Kunming 650201, China |
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| Abstract: | The red maturing fruits of 12 tomato breeding lines were chosen as material,and the analysis of multi-factor experiment by cross design including 3 factors was applied to study the preservative quality of tomato through 21 days' preserving,in condition of 4 treatment combinations of 2 environmental factors(temperature and cold injury).The results showed that any 2 factors had no interaction among these 3 factors.The temperature of 11~13℃ was the best for preserving red mature fruits in market or short-distance transportation.At 2~4℃,the red mature fruits would be injured.By analyzing the ratio of deterioration,the index of deterioration and the ratio of good fruits,the best lines were picked out,which were YH02-6,YH02-2,YH02-9,YH02-8 and YH02-12. |
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| Keywords: | Tomato Breeding line Red mature fruit Preservative quality |
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