| 胡 斌,潘 洁,陈 丽,郑小林,李博强.阿魏酸处理对番茄采后果实品质和青霉病害的影响[J].保鲜与加工,2019,19(1):14~18 |
| 阿魏酸处理对番茄采后果实品质和青霉病害的影响 |
| Effect of Ferulic Acid Treatment on Postharvest Quality and Blue Mold in Tomato Fruit |
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| DOI： |
| 中文关键词: 阿魏酸 番茄果实 青霉菌 品质 |
| 英文关键词:ferulic acid tomato fruit Penicillium expansum quality |
| 基金项目:十三五国家重点研发计划课题（2016YFD0400901）；浙江省食品科学与工程重中之重一级学科开放基金项目（JYTsp20141102） |
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| 中文摘要: |
| 研究了阿魏酸处理对离体接种青霉菌（Penicillium expansum）生长的影响，以及对绿熟期番茄“金鹏218”采后果实品质和果实损伤接种P. expansum后病情发展的影响。结果表明：离体条件下，1~10 mmol/L阿魏酸处理能显著抑制P. expansum孢子萌发和菌落扩展；5 mmol/L阿魏酸处理降低了番茄果实的可溶性固形物含量，但提高了果实的抗坏血酸和番茄红素含量；同时降低了损伤果实青霉病的发病率和病斑直径。因此，阿魏酸处理能够提高采后番茄的营养品质，并有效抑制青霉病等病害的发展，可作为番茄果实贮藏保鲜的一种新方法。 |
| 英文摘要: |
| The effects of ferulic acid treatment on the growth of Penicillium expansum in vitro, on fruit quality of tomato (Lycopersicon esculentum Mill.) ‘Jinpeng 218’ in green mature stage, on the disease development after injury inoculation with P.expansum were investigated. The results showed that, 1~10 mmol/L ferulic acid treatments could significantly inhibit the spore germination and colony expansion of P.expansum in vitro, 5 mmol/L ferulic acid treatment decreased soluble solids content, while increased the contents of ascorbic acid and lycopene in the fruit, and reduced the incidence of blue mold and the diameter of disease spot. In conclusion, ferulic acid treatment could improve the postharvest fruit nutritional quality and effectively inhibit the fruit disease such as blue mold decay during storage. It was suggested that ferulic acid treatment could be a new promising method for storage and preservation of tomato. |
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