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Food Qual Safet
Research Articles     
γ射线辐照贮藏对加纳番茄果实理化性质的影响
The impact of gamma irradiation and storage on the physicochemical properties of tomato fruits in Ghana
Linda A. Gyimah*, Harry M. Amoatey*, Rose Boatin*, Victoria Appiah* and Bernard T.  Odai**
*Graduate School of Nuclear and Allied Sciences, University of Ghana, Kwabenya, Accra, Ghana and **Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, Kwabenya, Accra, Ghana
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摘要:

【目的】番茄含有糖、酸、维生素、矿物质、番茄红素和其他成分,有益于人体营养健康而备受人们喜爱。然而,番茄是呼吸跃变型果实,其货架期很短。为此,本文研究了采后处理对新鲜番茄理化性质的影响。

【材料和方法】新鲜采收的番茄经0、1、2、3和4 kGy γ射线辐照,分别在10±1°C和28±1°C下贮藏,研究分析pH值、总可滴定酸度、重量损失、总固形物和水分含量。

【结果】在两种不同储存温度下,重量损失的分析结果在2.80%-38.67%,总可滴定酸度为0.23%-0.51%,总可溶性固形物为3.5%-5.0%,水分含量为94.43%-96.53%,在10±1°C下保存的样品pH值普遍较低。总体而言,γ辐照对两种贮藏温度下的可溶性固形物总量、可滴定酸总量、pH值、水分含量和失重均有影响。

【结论】低温贮藏比常温贮藏能更好地保存番茄果实。

关键词: 番茄贮藏γ辐照理化性质    
Abstract:

Objectives 

Tomato is a popular fruit that makes significant contributions to human nutrition for its content of sugars, acids, vitamins, minerals, lycopene, and other constituents. The fruit, however, has a short shelf life due to its climacteric nature. In view of this, an experiment was conducted to determine the effect of postharvest treatment on the physicochemical properties of fresh tomato fruits.

Materials and Methods

Freshly harvested tomato fruits were subjected to 0, 1, 2, 3, and 4 kGy gamma radiation and stored at 10 ± 1°C and 28 ± 1°C. Parameters analysed during the study include pH, total titratable acidity, weight loss, total solids, and moisture content of the sample.

Results

At both storage temperatures, results of the analyses were in the range of 2.80%–38.67% for weight loss, 0.23%–0.51% for total titratable acidity, 3.5%–5.0% for total soluble solids, 94.43%–96.53% for moisture content, and pH was generally low in the samples stored at 10 ± 1°C. Generally, gamma irradiation had an effect on the total soluble solids, total titratable acids, pH values, and moisture content and physiological weight loss at both storage temperatures.

Conclusion

From the study, storing Burkina variety at a low temperature preserves the tomato fruits better than storing them at ambient temperature.


Key words: tomato    storage    gamma irradiation    physicochemical properties    Burkina variety
收稿日期: 2019-08-13
通讯作者: Bernard T. Odai     E-mail: bernywept@gmail.com
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Linda A Gyimah
Harry M Amoatey
Rose Boatin
Victoria Appiah
Bernard T Odai

引用本文:

Linda A Gyimah, Harry M Amoatey, Rose Boatin, Victoria Appiah, Bernard T Odai. The impact of gamma irradiation and storage on the physicochemical properties of tomato fruits in Ghana. Food Qual Safet, 10.1093/fqsafe/fyaa017 .

链接本文:

http://www.zjujournals.com/fqs/CN/10.1093/fqsafe/fyaa017        http://www.zjujournals.com/fqs/CN/Y2020/V4/I3/151

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