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首页> 美国卫生研究院文献>Journal of Food Science and Technology >Influence of storage environment maturity stage and pre-storage disinfection treatments on tomato fruit quality during winter in KwaZulu-Natal South Africa
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Influence of storage environment maturity stage and pre-storage disinfection treatments on tomato fruit quality during winter in KwaZulu-Natal South Africa

机译：南非夸祖鲁-纳塔尔省冬季贮藏环境成熟期和贮藏前消毒处理对番茄果实品质的影响

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The aim of this study was to explore influence of evaporative cooling (EC), pre-storage disinfection treatments and maturity stage at harvest on postharvest quality of tomato fruit. The tomato samples (Lycopersicon esculentum Mill. cv. Nemonetta) were harvested, stored for 28 days and data were collected every seven days. The pH, total titratable acidity (TTA), total soluble solids (TSS), firmness, colour, weight loss (PWL) and marketability percentage were analysed. The temperature difference between ambient storage and EC at the fan varied between 4 and 7 °C, the relative humidity (RH) varied between 31 and 86%, while at different locations inside the EC it varied between 2–3 °C and 5–8%, respectively. Maturity had significant influence on the overall quality of tomatoes. The pH value of green, pink and red tomato was 4.86 and 5.03. The TTA content, the TSS content significantly affected over the 14 days of storage. TSS:TA was found to be in the range of 7.8–33.9. The EC storage shows a higher firmness and hue angle, when compared to the ambient conditions stored tomatoes. Compared to ambient storage, EC storage reduced the PWL by 7–10% over 30 days, while ambient storage took 15 days. EC storage and pre-storage treatments improved the shelf-life and marketability of tomatoes. However, variation in temperature and RH inside EC could affect the storability of the produce.
机译：这项研究的目的是探讨蒸发冷却（EC），存储前消毒处理和收获时的成熟阶段对番茄果实收获后品质的影响。收获番茄样品（Lycopersicon esculentum Mill。cv。Nemonetta），保存28天，每7天收集一次数据。分析pH值，总可滴定酸度（TTA），总可溶性固形物（TSS），硬度，颜色，重量损失（PWL）和可销售性百分比。风扇处的环境存储和EC之间的温度差在4至7°C之间变化，相对湿度（RH）在31至86％之间变化，而在EC内部的不同位置，其在2–3°C至5–3之间变化分别为8％。成熟度对番茄的整体品质有重要影响。绿色，粉红色和红色番茄的pH值为4.86和5.03。在存储的14天中，TTA含量，TSS含量受到显着影响。 TSS：TA被发现在7.8–33.9之间。与储存番茄的环境条件相比，EC储存的硬度和色相角更高。与环境存储相比，EC存储在30天内将PWL降低了7–10％，而环境存储则花费了15天。 EC的存储和预存储处理提高了西红柿的货架寿命和适销性。但是，EC内部温度和相对湿度的变化会影响产品的耐贮藏性。

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