催熟番茄中的乙烯利残留量及产品品质分析

主要研究了不同催熟处理方式和不同处理浓度对番茄果实中乙烯利残留的影响,以及番茄主要成分含量的变化。采用乙烯利田间催熟和浸果催熟两种方式,并选择不同处理浓度,通过顶空气相色谱、液相色谱等分析方法对相关指标进行检测。结果表明,浸果催熟番茄中乙烯利残留量普遍较高,处理浓度在4 000 mg/L时已达1.98 mg/kg,而当处理浓度在6 000 mg/L时,无论是田间催熟或浸果催熟,乙烯利残留量均超出最大允许残留限量(MRL)值(2 mg/kg),分别为2.29、3.14 mg/kg。以2 000 mg/L乙烯利溶液浸果催熟后,番茄中番茄红素、Vc、总糖和可溶性固形物含量分别下降55.6％、13.6％、13.6％和7.1％;而有机酸含量无明显改变。揭示高浓度乙烯利催熟会导致番茄中乙烯利残留量超标,经乙烯利催熟后番茄品质会有所下降。

Ethephon Residues and Product Quality of Tomatoes by Accelerated Ripeners

Ethephon residues and product quality of tomatoes treated with different accelerate ripening methods or concentrations of ethephon were determined.Tomatoes were treated by artificial ripener in the field .Post-harvest tomatoes were dipped in different concentrations of ripeners and let stay for several days before determination.Ethephon residues were analyzed by headspace gas chromatography.Lycopene and vitamin C contents were determined by liquid chromatography.The results indicated that ethephon residues ...