黄芪多糖对樱桃番茄果实品质的影响

文章以樱桃番茄为研究对象, 分析质量分数为 1% 的黄芪多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、可溶性固形物（total soluble solids, TSS）、可滴定酸（titratable acid, TA）、花青素、番茄红素、可溶性糖以及可溶性蛋白等指标。结果表明, 采用 1% 的黄芪多糖处理樱桃番茄后, 显著抑制果实腐烂指数和质量损失率的上升, 减少 TA、花青素、可溶性蛋白的损失。综上所述, 黄芪多糖的处理抑制樱桃番茄腐烂程度的加深, 显著提高了果实的贮藏品质, 延长了其保质期。

This paper studied the preservation effect of 1% Astragalus polysaccharides on cherry tomato, using cherry tomato as the main raw material. The indexes of cherry tomato, such as decay index, weight loss rate, hardness, pH value, total soluble solids (TSS), titratable acid (TA), anthocyanin, lycopene, soluble sugar and soluble protein, were measured at room temperature. The results showed that the treatment of cherry tomato with 1% Astragalus polysaccharide significantly inhibited the rise of fruit decay index and weight loss rate, and reduced the loss of TA, anthocyanin and soluble protein. In summary, the treatment of Astragalus polysaccharides inhibits the deepening of cherry tomato decay, significantly improves the storage quality of the fruit, and extends its shelf life.