《植物生理学报》 2021, 57(4): 890-898

采后短时高温对樱桃番茄果实品质的影响

刘雅慧¹，曾德雯^1,2，孟恒宇¹，张辉¹，杨学东¹，朱为民^1,2，张迎迎^1,*

¹上海市农业科学院园艺研究所, 上海市设施园艺技术重点实验室, 上海201403；²上海海洋大学水产与生命学院, 上海201306

通信作者：张迎迎；E-mail: renlife@163.com

摘　要：

番茄(Solanum lycopersicum)是深受消费者喜爱的果蔬, 其营养物质包括各种氨基酸、糖、有机酸、脂类、番茄红素和维生素C等。在番茄采摘和贮运过程中, 会受到不同环境因素(如短期高温)对其的影响。本文利用核磁共振技术、高效液相色谱技术和味觉分析系统研究了采后短期高温(1、 2和4 h)对番茄果实品质和味觉的影响。结果表明: 番茄果实中大部分氨基酸的含量在高温处理1 h后显著降低; 随着高温处理时间的延长, 果糖、葡萄糖、柠檬酸和维生素C含量显著升高; 蔗糖、番茄红素和脂类含量显著降低;甜味、鲜味和涩味的味觉强度增强。短期高温同时会影响与番茄果实品质相关基因的表达, 其中AGPL1在处理4 h其表达与0 h相比, 表达量显著上调。 LOX、 Beta/old-gold (B/OG)、 PSY1、 Tangerine (T)的表达具有随处理时间的延长而下调的趋势。因此, 番茄果实在采后应权衡各活性物质升高或损失的比例, 尽快采用合理的贮运方式, 以降低高温环境对番茄果实货架期造成的影响。

关键词：番茄果实; 采后; 短期高温; 品质; 基因

收稿：2020-10-22   修定：2021-03-11

资助：上海市“科技创新行动计划”农业领域项目(19391903600)和上海市农业科学院农业科技创新支撑领域研究专项[农科创2017(B- 06)]

Effect of short-term high temperature treatment on fruit quality of cherry tomato after harvest

LIU Yahui¹, ZENG Dewen^1,2, MENG Hengyu¹, ZHANG Hui¹, YANG Xuedong¹, ZHU Weimin^1,2, ZHANG Yingying^1,*

¹Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai Key laboratory of Protected Horticulture Technology, Shanghai 201403, China; ²College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China

Corresponding author: ZHANG Yingying; E-mail: renlife@163.com

Abstract:

Tomato is a favorable fruit and vegetable by consumers. Its nutrients include various amino acids,
sugars, organic acids, lipids, lycopene and vitamin C. In the process of picking, storage and transportation of tomatoes, their quality will be affected by different environmental factors such as short-term high temperature environment. This article used nuclear magnetic resonance technology, high performance liquid chromatography technology and taste analysis system to study the effects of short-term postharvest high temperature treatment (1, 2 and 4 h) on tomato fruit quality and taste. The results showed that the content of most amino
acids in tomato fruits decreased signifcantly after high temperature treatment for 1 hour; with the extension of high temperature treatment, the content of fructose, glucose, citric acid and vitamin C increased signifcantly; the content of sucrose, lycopene and lipids signifcantly reduced; the taste intensity of sweetness, umami and astringency increased. Short-term high temperature treatment will also affect the expression of genes related to quality of tomato fruit. Among them, the expression of AGPL1 was signifcantly up-regulated at 4 h of treatment compared with 0 h. The expression of LOX, Beta/old-gold (B/OG), PSY1, Tangerine (T) had a tendency to decrease as the treatment time increases. Therefore, after harvesting tomato fruits, we should weigh the increase or loss of the active substances, and use reasonable storage and transportation methods as soon as possible to reduce the impact of high temperature environment on the shelf life of tomato fruits.