An experiment was conducted to study the effects of ascorbic acid with different concentration on the preservation of cherry tomato fruits and the effects of ascorbic acid on physiology and antioxidants in cherry tomato whose fruits were dipped in 50 mmol/L ascorbic acid solution for 30 min and then stored at low temperature (15 ?). The results showed that the preservation effects of cherry tomato treated with 50 mmol/L ascorbic acid solution was the best. 50 mmol/L ascorbic acid solution treatment inhibited the decline in firmness and the increase of TSS and thus delayed the fruit ripening and senescence process. Ascorbic acid treatment also could decrease the relative conductivity and increase the activities of SOD and POD in cherry tomato fruits in later storage. The loss of soluble protein content and Vc content was inhibited significantly too. In addition, ascorbic acid treatment could decrease PPO activity. Correlation analysis showed that the physiological indices of SOD activity, PPO activity and Vc content were related to the relative electric conductivity in cherry tomato fruits. The study suggested that the ripening and senescence process in cherry tomato fruits was delayed by exogenous ascorbic acid. Therefore, the ascorbic acid treatment revealed an excellent effect on fresh-keeping of cherry tomato fruits.%以圣女果为试材,研究不同抗坏血酸浓度处理对果实保鲜效果的影响,以及采用50 mmol/L的抗坏血酸溶液浸泡果实30 min并在15 ℃下贮藏,研究抗坏血酸处理对果实生理及抗氧化活性的影响.结果表明:50 mmol/L的抗坏血酸处理效果最好.50 mmol/L抗坏血酸处理有效延缓了圣女果果实硬度的下降和可溶性固形物含量的上升,推迟其成熟衰老进程;抗坏血酸处理还能抑制果实相对电导率的快速升高,提高了果实贮藏后期SOD、POD的活性,抑制果实可溶性蛋白质和维生素C含量的下降；同时,抗坏血酸处理也抑制了果实中PPO活性的升高.相关性分析结果表明,抗坏血酸处理果实的相对电导率与SOD活性、PPO活性及Vc含量密切相关.外源抗坏血酸能有效地抑制采后圣女果的成熟衰老进程,有较好地保鲜效果.
展开▼
