静电场处理对贮藏番茄品质及生理变化的影响

为探讨静电场对番茄贮藏品质的影响，以“朝研219”绿熟番茄为试材，从控制软化和转红出发，筛选了适宜的静电场处理条件为：场强-200 kV/m，频度2 h/d。研究静电场处理对贮藏番茄品质和生理变化的影响，结果表明：静电场处理能显著延缓番茄果实硬度的下降，抑制由绿转红的过程；可以延缓果实可溶性糖含量的下降和可滴定酸含量的上升；经负高压静电场处理的番茄，呼吸跃变推迟6 d出现，乙烯峰的出现也延迟了3 d，相对电导率与丙二醛含量较对照明显降低，说明静电场处理可调控果实细胞膜透性的变化。

Effect of electrostatic field treatment on the quality and physiology of tomato fruit during storage

In order to investigate the effect of electrostatic field treatment on the quality of tomato fruit(cv. Chaoyan219) in storage, suitable parameters (electric field strength: -200 kV/m; frequency: two hours per day) of high electrostatic field treatment were selected under the consideration of the softening and the color change control. Effects of high electrostatic field on the quality and physiology of tomato fruit were studied in this paper. Results indicated that electrostatic field treatment could delay the decline of fruit firmness and inhibit the color change from green to red, and the treatment could delay the decline of total soluble sugar and titratable acidity of tomato fruit during storage. The peak of respiration and ethylene production of tomato fruit during storage were delayed by negative high voltage electrostatic field treatment for six days and three days, respectively. Malondialdehyde content and relative electrical conductivity of tomato fruit were decreased significantly by electrostatic field treatment during storage, and it indicated that the cell membrane permeability of fruit could be controlled with that treatment.