海藻糖对樱桃番茄果实品质的影响

文章以樱桃番茄为主要原料, 研究质量浓度为 1 g/L 的海藻糖对樱桃番茄的保鲜效果。在常温下测定樱桃番茄的腐烂指数、质量损失率、硬度、pH 值、总可溶性固形物（total soluble solids, TSS）、可滴定酸（titratable acid, TA）、维生素 C（Vc）、番茄红素、还原糖以及可溶性蛋白质等指标。结果表明, 采用 1 g/L 的海藻糖处理樱桃番茄后, 显著抑制了果实腐烂指数和质量损失率的上升, 延缓了可滴定酸质量浓度、维生素 C 和可溶性蛋白质质量比下降。因此, 海藻糖处理樱桃番茄后抑制了果实的腐烂, 显著提高了果实的贮藏品质, 延长了其保质期。

The preservation effect of 1 g/L trehalose solution was investigated using cherry tomato as the main ingredient. The decay index, weight loss rate, hardness, pH value, total soluble solids (TSS), titratable acid (TA), vitamin C (Vc), lycopene, reducing sugar and soluble protein of cherry tomato were measured at room temperature. The results showed that 1 g/L trehalose treated cherry tomato significantly inhibited the increase of fruit decay index and weight loss rate, and delayed the decrease of TA, Vc, and soluble protein. In conclusion, trehalose treatment suppressed the rising decay index of cherry tomato, significantly improved the storage quality of the fruit and extended shelf life.