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首页> 外文期刊>Acta Horticulturae >Estimation of tomato fruit color change with different storage temperatures at different maturity stages.
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Estimation of tomato fruit color change with different storage temperatures at different maturity stages.

机译：在不同的成熟阶段，随着储存温度的不同，番茄果实颜色的变化估计。

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摘要

Tomato fruit color is the most important marketing factor that is often used for the purchase decision of customer. Since tomato fruit color is varied with the harvesting time and the ripening in tomato fruit is affected by storage temperature, it is difficult to achieve an even tomato color at the shipping time. In this study, the effects of storage duration and temperatures on the tomato fruit color change and quality with different maturity stages were investigated. In addition, tomato fruit color change at different maturity stages after storage was estimated using a multiple regression analysis. Tomatoes were grown hydroponically in greenhouse. Tomato fruit samples with pink to red were stored in cool incubator for 48 h. The storage temperature was adjusted at 10, 15, 20, 25, and 30掳C, respectively. The maturity stage of tomato fruit was evaluated with chromaticity using image analysis. Our results showed that increase in tomato fruit color was the highest for pink tomato fruit stored at 25掳C. Sweetness, acidity, firmness, and fresh weight of tomato fruit were slightly decreased after storage. Actually, in some cases (25掳C, maturity stage 10), sweetness was increased after storage. Tomato fruit color change after storage was estimated with variables of tomato fruit color before storage, storage duration and temperatures by multiple regression (R 2=0.88). Our results suggested that tomato fruit color estimation technique can be contributed to control the tomato fruit color with storage. CT International Symposium on New Technologies for Environment Control, Energy-Saving and Crop Production in Greenhouse and Plant Factory - Greensys 2013, Jeju, Korea Republic, 22-27 September 2013.
机译：番茄果实的颜色是最重要的营销因素，通常用于客户的购买决策。由于番茄果实的颜色随收获时间而变化，并且番茄果实中的成熟度受储藏温度的影响，因此难以在运输时获得均匀的番茄颜色。在这项研究中，研究了贮藏时间和温度对不同成熟阶段番茄果实颜色变化和品质的影响。此外，使用多元回归分析估计了储存后不同成熟阶段番茄果实的颜色变化。番茄在温室中水培生长。粉红色至红色的番茄果实样品在冷培养箱中保存48小时。储存温度分别调节为10、15、20、25和30°C。使用图像分析通过色度评估番茄果实的成熟阶段。我们的结果表明，在25°C下储存的粉红色番茄果实，番茄果实颜色的增加最高。贮藏后，番茄果实的甜度，酸度，硬度和新鲜重量略有下降。实际上，在某些情况下（25°C，成熟阶段10），存储后的甜度增加了。通过多次回归，用贮藏前番茄果色，贮藏持续时间和温度的变量估计贮藏后番茄果色的变化（R 2 = 0.88）。我们的结果表明，番茄果实颜色估计技术可有助于控制番茄果实的颜色并进行贮藏。 CT国际温室和植物工厂环境控制，节能和作物生产新技术研讨会-Greensys 2013，韩国济州，2013年9月22日至27日。

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