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兩種高壓電場處理形式對綠熟番茄貯藏品質的影響
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Effect of Two Types of High Voltage Electric Field Treatments on the Storage Quality of Mature Green Tomato Fruit
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    摘要:

    以“朝研219”番茄為試材，研究了200kV/m,、2h/d的負高壓間歇靜電場（簡稱穩(wěn)恒電場）和波動場強-200～200kV/m、頻率40kHz的交變電場預處理2h（簡稱交變電場）兩種不同處理對綠熟番茄果實適溫（13℃）貯藏品質的影響。結果表明：兩種高壓電場處理均能夠顯著減輕番茄果實的腐爛指數(shù)（P<0.05）,，電場處理延緩了果實硬度和可溶性糖,、果皮葉綠素含量的下降，以及可滴定酸,、番茄紅素含量的上升,，從而延緩了果實的衰老,，不同程度提高了果實的貯藏性。兩種形式比較,，高壓靜電場處理果實腐爛指數(shù)顯著好于交變電場處理,，其他指標則無顯著差異。

    Abstract:

    In order to discuss the effect of two types of high voltage electric field treatments on the storage quality of tomato fruit, “Zhaoyan219” tomato was taken as the experimental material, and the two treatments of the negative high voltage intermittent electrostatic field (namely steady electric field) that was 200kV/m and 2h/d and alternative electric field pretreatment (namely alternative electric field) that was -200～200kV/m, 40kHz and 2h on the effect of qualities of mature green tomato fruit during the storage quality(13℃) were studied. The results indicate that the two treatments can lower the decay incidence (P<0.05) remarkably. The decrease of firmness of tomato fruit, the content of soluble sugar and chlorophyll content of tomato peel and the increase of titratable acid and lycopene content are postponed by the effect of high voltage electric field treatments. That is how the infirmness is delayed and the qualities of tomato fruit are improved. 

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王愈,王寶剛,李里特.兩種高壓電場處理形式對綠熟番茄貯藏品質的影響[J].農(nóng)業(yè)機械學報,2010,41(7):123-127.Effect of Two Types of High Voltage Electric Field Treatments on the Storage Quality of Mature Green Tomato Fruit[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(7):123-127.

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