AVG处理对采摘后樱桃番茄品质的影响

摘要

[目的]为了研究AVG对采摘后樱桃番茄果实品质的影响.[方法]本文以樱桃番茄(圣桃)果实为材料研究了0.1、0.3、1和3 mmol的乙烯合成抑制剂aminoethoxyvinylglycine (AVG)处理对樱桃番茄贮存过程中果实硬度、重量、颜色、可溶性糖含量、可滴定酸含量、番茄红素含量以及乙烯的释放量的影响.[结果]研究表明:1和3 mmol的AVG效果最好,与对照相比延缓了樱桃番茄果实软化3～4d,显著减少了果实重量损失(P＜0.05),颜色由青转红的时间延迟3～4d,延缓番茄红素的产生,降低了55.24％的乙烯合成量,推迟了乙烯合成最高峰的时间的出现2～3d,可溶性糖和可滴定酸含量与对照处理相比无显著性差异(P＞0.05).[结论]AVG能够延缓果实的软化,较少果实重量的损失,推迟果实的转色,延缓番茄红素的产生,降低乙烯的合成量,对樱桃番茄的贮藏保鲜有很好的效果.%[Objective] The aim of the present study was to study effects of post harvest aminoethoxyvinylglycine (AVG) treatment on fruit quality of cherty tomato.[Method] In the experiment ‘ shengtao’ cherry tomatoe friut was harvested and fruits were immolersed in AVG at four different doses (concentration of 0.1,0.3,1 and 3 mmol).Fruit firmness,weight loss,peel color,soluble sugars content,titratable acid and ethylene production were measured after storage.[Result] The highest effect was 1 mmol and 3 mmol treatment,which delayed fruit softeing by 3-4 days,significantly reduced the weight loss (P ＜ 0.05),delayed color change by 3-4 days and had lower lycopene content than untreated fruit during storage.The 1 mmol of AVG treatment reduced the ethylene production rate by 55.24 ％ compared to control fruit.No significant differences were found in soluble solid content and titratable acidity content between AVG-treated and control during storage(P ＞0.05).[Conclusion] AVG can delay fruit softening,less loss of fruit weight,postpone the fruit color,delay the production of lycopene,reduce the amount of ethylene synthesis,and the preservation of cherry tomatoes has a good effect.