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Constant temperature during postharvest storage delays fruit ripening and enhances the antioxidant capacity of mature green tomato
Journal of Food Processing and Preservation ( IF 2.5 ) Pub Date : 2020-07-24 , DOI: 10.1111/jfpp.14831
Lan Chen 1 , Yanfang Pan 1 , Haideng Li 1 , Ziyun Liu 1 , Xiaoyu Jia 1 , Wenhan Li 1 , Hongxia Jia 2, 3 , Xihong Li 1
Affiliation  

The aim of this study was to evaluate the effect of storage temperature fluctuation (TF) (15 ± 5°C, 15 ± 1°C, and 15 ± 0°C) on the ripening quality and antioxidant capacity of mature green tomato. Results indicated that tomato subjected to high TF (15 ± 5°C) had higher respiration rate and weightlessness rate, earlier ethylene release peak, and developed rapid color transfer greater than that to 15 ± 0°C. Besides, tomato exposed to high TF (15 ± 5°C) reveal low lycopene, total phenols, and ascorbic acid content, and inferior activity of superoxide dismutase and catalase later in the storage period. Indicated in this study is the fact that a consistent storage temperature (15 ± 0°C) helps to delay ripening and the senescence process of mature green tomato, and a good sensory quality and high antioxidant capacity after storage is maintained.

中文翻译:

采后储存期间的恒温可延迟水果成熟并增强成熟绿色番茄的抗氧化能力

这项研究的目的是评估贮藏温度波动(TF)(15±5°C,15±1°C和15±0°C)对成熟绿色番茄成熟度和抗氧化能力的影响。结果表明,高TF(15±5°C)处理的番茄具有更高的呼吸速率和失重率,较早的乙烯释放峰,并且具有比至15±0°C更大的快速颜色转移。此外,暴露于高TF(15±5°C)的番茄在贮藏后期显示出较低的番茄红素,总酚和抗坏血酸含量,并且超氧化物歧化酶和过氧化氢酶的活性较差。该研究表明,稳定的储存温度(15±0°C)有助于延缓成熟绿色番茄的成熟和衰老过程,并在保持储存后具有良好的感官品质和高抗氧化能力。
更新日期:2020-07-24
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