Electrolyte Leakage as an Indicator of High-temperature Injury to Harvested Mature Green Tomatoes
Electrolyte Leakage as an Indicator of High-temperature Injury to Harvested Mature Green Tomatoes
复制标题
电解质泄漏作为收获的成熟绿色番茄高温损伤的指标
DOI：
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发表时间：
1988
影响因子：
1.9
通讯作者：
Philip G. Crandall
中科院分区：
文献类型：
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作者：
Makoto Inaba;Philip G. Crandall
新收获的西红柿经常暴露在短时间的高温下。为模拟采收条件，对成熟的绿色(MG)番茄(番茄，西红柿，cv.908)，平均温度为45°、50°或55°C，果实温度为50°时，热害明显。一旦暴露，西红柿在这样的高温下保持≈1小时，即使在转移到阴凉处后也是如此。在实验室条件下，研究了高温和暴露时间对番茄热稳定性的影响。将MG‘908’番茄暴露在25°~65°的温度下30~180分钟，然后通过测定电解质渗漏量来测量损伤程度。用一个描述温度和时间相互作用的数学模型来预测临界高温和曝光时间。计算出‘908’番茄在55°、50°和45°下的临界暴露时间分别为34、105和166min。在实际的田间应用中，这种高温胁迫会导致果实细胞组织的破坏和生理紊乱，从而降低果实的品质。
Newly harvested tomatoes are often exposed to short periods of high temperatures. To simulate harvest conditions, mature green (MG) tomatoes (Lycopersicon esculentum Mill., cv. 908) were exposed to direct solar radiation until their mean temperatures became 45°, 50°, or 55°C. When fruit temperatures were > 50°, heat injury was obvious. Once exposed, tomatoes remained at these high temperatures for ≈ 1 hr, even after being transferred to shade. The interaction between high temperature and exposure time on tomato thermostability was studied in the laboratory. MG ‘908’ tomatoes were exposed to temperatures ranging from 25° to 65° for 30 to 180 min; the damage was then measured by determining the amount of electrolyte leakage. A mathematical model describing the interaction of temperature and time was used to predict the critical high temperature and exposure time. Critical exposure times calculated for ‘908’ tomatoes were 34, 105, and 166 min for exposure to 55°, 50°, and 45°, respectively. For practical field applications, this high-temperature stress may decrease the quality by causing the destruction of fruit cellular tissue and physiological disorders.