Postharvest Changes in Sugar, Organic Acid, Glutamic Acid and Antioxidant Contents in Tomato Fruit Grown under Salinity Stress
Postharvest Changes in Sugar, Organic Acid, Glutamic Acid and Antioxidant Contents in Tomato Fruit Grown under Salinity Stress
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DOI：
10.2525/ecb.44.111
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发表时间：
2006-06
影响因子：
--
通讯作者：
K. Zushi;N. Matsuzoe
中科院分区：
文献类型：
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作者：
K. Zushi;N. Matsuzoe
研究了盐胁迫下番茄果实采后与味感相关的成分（糖、有机酸和谷氨酸）和抗氧化剂（抗坏血酸、番茄红素和β-胡萝卜素）的变化。通过添加与对照溶液（EC =1.6 dS m-1）中相同比例的营养物（N、P、K、Ca和Mg）来施加盐胁迫，直到EC达到4.0 dS m-1。果实在破花期（当花朵末端变红时）收获，然后将它们储存在20°C、50-60%相对湿度的条件下的暗室中。在整个贮藏过程中，盐胁迫果实的糖、有机酸、谷氨酸和抗坏血酸含量均高于对照果实。此外，基于干重的结果表明，盐胁迫下果实贮藏期间化学成分的变化不仅是由果实失水的浓度效应引起的，而且还与净积累有关。此外，脯氨酸含量作为一个指标，盐胁迫的果实在贮藏过程中的盐伤害增加。这些结果表明，采后的变化rhemiral组成的影响，收获前的盐效应。
The postharvest changes in taste-related compositions (sugar, organic acid and glutamicacid) and antioxidants (ascorbic acid, lycopene and β-carotene) in tomato fruit grown under salinity stress were examined. Salinity stress was applied by adding nutrients (N, P, K, Ca and Mg) of the same ratios as those in the control solution (EC =1.6 dS m-1), until the EC reached by 4.0 dS m-1. Fruits were harvested at a breaker stage (when blossom-end turned red), and then they were stored under the conditions of 20°C, 50-60% of relative humidity in a darkroom. The sugar, organic acid, glutamic acid and ascorbic acid contents on a fresh weight basis of salinity-stressed fruit were higher than those of control fruit throughout the storage. In addition, the results of dry weight basis suggested that the changes in chemical composition during storage in salinity-stressed fruit cannot be induced only by the concentration effect with fruit water loss, but also by the net accumulations. Furthermore, proline content as an indicator of salinity damage was increased in salinity-stressed fruit during storage. These results suggest that postharvest changes in rhemiral composition are influenced by the salinity-effects before harvest.