合肥工业大学校徽

合肥工业大学学报自科版

合肥工业大学学报(自然科学版)

JOURNAL OF HEFEI UNIVERSITY OF TECHNOLOGY (NATURAL SCIENCE)

主管：中华人民共和国教育部

主办：合肥工业大学

ISSN 1003-5060, CN 34-1083/N

海藻糖对樱桃番茄果实品质的影响

Effect of trehalose on fruit quality of cherry tomato

期刊信息

合肥工业大学（自然科学版），2024年6月，第47卷第6期：790-795

DOI: 10.3969/j.issn.1003-5060.2024.06.011

作者信息

夏明慧，樊婷婷，曹君璇，张静，王彤，曹树青

（合肥工业大学食品与生物工程学院，安徽合肥230601）

摘要和关键词

摘要: 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。

关键词: 樱桃番茄；海藻糖；贮藏品质；腐烂指数

Authors

XIA Minghui, FAN Tingting, CAO Junxuan, ZHANG Jing, WANG Tong, CAO Shuqing

(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)

Abstract and Keywords

Abstract: 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.

Keywords: cherry tomato; trehalose; storage quality; decay index

基金信息

安徽省自然科学基金青年基金资助项目(1508085QC50)

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