Postharvest Yellowing of Tomato 'Momotaro' as a Function of Maturity and Ripening Temperature
Postharvest Yellowing of Tomato 'Momotaro' as a Function of Maturity and Ripening Temperature
复制标题
番茄“桃太郎”采后变黄与成熟度和成熟温度的关系
DOI：
10.2503/jjshs.62.647
复制
发表时间：
1993
影响因子：
--
通讯作者：
K. Akimoto
中科院分区：
文献类型：
--
作者：
S. Maezawa;H. Yamada;K. Akimoto
收获后，经常会观察到“桃太郎”番茄部分表面颜色从绿色变为黄色（异常着色）的不良变化。本研究调查了果实采收成熟度和采后成熟温度对其异常黄化的影响。将五种成熟度的番茄“桃太郎”（指数如下：5=成熟绿色、4=粉白色、3=粉红色、2=红色、1=完全成熟）在10°35°C范围内的不同温度下培养1。成熟指数大于3的果实在25℃以上、15℃以下成熟时，会出现着色异常。2。成熟果实的果肉硬度和可溶性总固形物含量(TSS)不受采收成熟阶段和成熟温度的影响。3．各成熟度指标采收的番茄糖分含量均无明显变化，而柠檬酸含量则呈现下降趋势；苹果酸含量几乎保持不变。我们有限的数据表明，在我们目前的分销系统下，“桃太郎”番茄应在成熟指数为3（粉红色阶段）时收获，并保持在20°C下才能正常成熟。
Undesirable changes in color from green to yellow (abnormal coloring) on part of the surface of tomato 'Momotaro' are often observed after harvest. In this study, the effects of harvest maturity of the fruits and postharvest ripening temperature on their abnormal yellowing were investigated. Tomatoes 'Momotaro' of five kinds of maturities (indices are as follows : 5= mature green, 4=pinkish-white, 3=pink, 2=red, 1=fully ripe) were incubated at various temperature in the range of 10 °35 °C.1. Abnormal coloring occurred when fruits with maturity index greater than 3 were ripened at the temperatures above 25 °C and below 15 °C.2. Flesh firmness and total soluble solids contents (TSS) of ripe fruit were not influenced by, the stage of maturity at harvest or the ripening temperature.3. There were no significant changes in sugar contents of tomato harvested at any maturity index, whereas the citric acid content tended to show a decrease; malic acid content remained nearly constant.Our limited data indicate that the 'Momotaro' tomato under our current distribution systems should be harvested at a maturity index of 3 (pink stage) and kept at 20 °C to ripen normally.