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首页> 外文期刊>Acta Horticulturae >The dynamics of fruit quality during ripening of mature green tomato
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The dynamics of fruit quality during ripening of mature green tomato

机译：成熟绿色番茄成熟过程中水果质量的动态

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摘要

The authors propose a new system for export of high-quality tomato fruit involving harvesting at the mature green stage and ripening in the importing country. In this study, the postharvest dynamics of tomato fruit quality from the mature green to redripe stage were investigated. The harvested mature green fruit was ripened to the red ripe stage in an incubator at 20°C. After 2, 3, 5, 7, 10, 12 and 14 days of ripening, the fruit quality was investigated. The soluble solid content remained constantduring ripening. The acidity, which was highest at harvest, decreased with ripening. The glucose and fructose contents, which were lowest at the start of ripening, increased at the early ripening stage and thereafter remained constant. There was no difference in the sucrose content during ripening. The chlorophyll and insoluble pectin contents were highest at the start of ripening and decreased with ripening, whereas the lycopene and soluble pectin contents drastically increased after ripening; chlorophyll disappeared completely at the end of ripening. The hardness also decreased with ripening. The dynamics of soluble solid content, acidity, sugars, chlorophyll, lycopene, B-carotene, firmness values, and pectin of postharvest-ripened fruit harvested atthe mature green stage were consistent with those of fruit ripened on-tree. The total sugar concentration, SSC and acidity levels, which are important values for fruit quality and flavor, were the same as those of market fruit. Thus, the fruit quality and flavor of postharvest-ripened fruit harvested at the mature green stage were considered equal to those of on-tree ripened fruit.
机译：作者提出了一种新的番茄果实出口制度，涉及在成熟的绿色舞台上收获并在进口国成熟。在这项研究中，研究了番茄果实质量从成熟绿色到重氮阶段的采后动态。收获的成熟的绿色果实在20℃的培养箱中成熟到红色成熟阶段。在成熟的2,3,5,7,10,12和14天后，研究了果实质量。可溶性固体含量保持成琥珀化成熟。在收获时最高的酸度随成熟而降低。在熟化开始时最低的葡萄糖和果糖含量在早期成熟阶段增加，然后仍然是恒定的。成熟过程中蔗糖含量没有差异。叶绿素和不溶性果胶含量在成熟并用成熟开始时最高，而番茄红素和可溶性果胶含量在成熟后急剧增加;叶绿素在成熟结束时完全消失。硬度也随成熟而降低。可溶性固体含量，酸度，糖，叶绿素，番茄红素，B-胡萝卜素，粘合剂，果胶的动力学，在成熟的绿色阶段收获的采后成熟的水果果胶与树木上成熟的水果相一致。总糖浓度，SSC和酸度水平，是水果质量和味道的重要价值，与市场果实相同。因此，在成熟的绿色阶段收获的采后成熟水果的水果质量和味道被认为是等于树木成熟的水果的水果。

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