套袋对越冬番茄果实特性及品质的影响

【目的】明确套袋对番茄果实生长发育、果实特性、果实品质及农药残留的影响。【方法】以番茄品种JYK为试材，研究了不同材质果袋处理的生物学效应。【结果】套袋显著降低了番茄果实的硬度、可溶性固形物含量和糖酸比，减少了果实Vc、可溶性糖等物质含量，降低了果实的农药残留，加速了果实叶绿素的降解，但增加了果实含水量，促进了果实类胡萝卜素和番茄红素的合成。番茄果实成熟时，硫酸纸袋、无纺布袋及塑料袋处理的果实番茄红素含量分别比不套袋提高了8.2%、60.9%和41.7%，且不套袋和套袋之间番茄红素含量达到了显著差异。此外，套袋还可增加果实的单果重，其中以硫酸纸袋效果最佳，塑料袋和无纺布袋次之，三者分别比不套袋增加了15.34%、13.22%和9.02%，套袋与不套袋之间差异达显著水平。【结论】套袋影响番茄果实的营养品质，但改善了番茄果实外观商品性状。

Effects of Bagging on Fruit Characteristics and Quality in Tomato Fruits Through Winter

Abstract: “JYK” tomato was used to determine the biological effects of different bags type, in order to make clear the effect of bagging on the development, fruit characteristics, quality and pesticide residual. The results showed that fruit rigidity and soluble solid were decreased with bagging which lowed the pesticide residual and flavor quality such as vitamine C, soluble sugar, Titratble acid etc. And water content was increased. Meanwhile, the chlorophyll decomposing accelerated, and the biosynthesis of carotenoid and Lyconepe improved. In the fruit ripening stage, the content of Lyconepe of CK, Parchment bag, Wufangbu bag and Plastic bag separately were 5.27mg/100g, 5.48 mg/100g, 8.14 mg/100g, 7.12 mg/100g. Moreover, the treatment with bagging increased the single fruit weight by15.34%, 13.22% and 9.02% respectively compared to non-bagging, and that of parchment bag was highest, more than Wufangbu bag and Plastic bag. These treatments were higher. Therefore, the quality of tomato fruit was affected by bagging which improved the performance quality.