| Tomatoes are widely grown and it is one of the 30 highest output crops in the world. Tomatoes are rich in lycopene, carotene, vitamin C, vitamin B and vitamin P which is of the highest content in vegetables in particular. Regular consumption can not only provide people with a variety of vitamins, minerals and fibers, but also have a role in maintaining healthy and disease prevention. At present, from tomato harvesting, transportation to processing is of a long time duration, which lead to excessive levels of mould in tomato products, difficult in keeping quality, and bring greater economic losses to enterprise and farmers. Therefore, in adapting to the requirements of organic vegetable production, under the premises of short distance transportation and short period storage, the problem of storage and preservation of tomato is very important.In this paper, processing tomato and cherry tomato are taken as test materials. That tomatoes are stored under the temperature 20°C-25°C after being soaked with Salicylic Acid (SA) at 0.1 g/L,0.3 g/L,0.5 g /L(compared with water) is to study the effect of SA on the storage quality and physiological metabolism of different kinds of harvested tomato fruits.This study conducted two aspects:(1) processing tomato is taken as raw material, treated with SA of different concentration and water to ascertain the most suitable concentration of SA for tomato storage.To study the effect of SA on the storage quality and physiological metabolism of different kinds of tomatoes systematically. To research effect of SA on delaying ripening and aging mechanism, and provide theory basis for tomato preservation. (2) Effect of SA of different concentration on cherry tomatoes' storage quality and reactive oxygen metabolism (needed indicators and methods are same to [1]). Determine whether there are various effects of SA of the same concentration on different kinds of tomatoes, and diverse effects of SA of different concentration on the same kinds of tomatoes.The following results were obtained by experiments and conclusions:The results of SA' effect on the processing tomato's quality show that:Compared with water treatment (compared with ck),0.5 g/L treatment significantly reduced weight loss rate of tomato fruit and decay rate, restrained cell membrane's permeability, and delayed soluble solids and total acid decreasing in the post-storage period. It was helpful to maintain hardness of the tomato fruits and improve the quality of tomato during storage.The results of SA' effect on the processing tomato's reactive oxgen metabolism show that:While 0.3 g/L SA film treatment can greatly improve the processing tomatoes'Peroxidase(POD), catalase(CAT), Superoxide dismutase (SOD) and Ascorbate Peroxidase (APX) activity.The results of SA's effect on cherry tomato's quality show that:0.3 g/L,0.5 g/L SA's treatment are more effective. They can greatly reduce the decay rate of cherry tomatoes, respiration and water loss rate; maintain low membrance permeability, MAD and high hardness, soluble solids, total acid and content of vitamin C. Thus, the storage period can be extended; fruit and vegetables' quality and commercial value can be improved.The results of SA' effect on the cherry tomato's reactive oxgen metabolism show that:While SA film of 0.5 g/L treatment can reduce CAT APX activity decrease of cherry tomatoes during the storage period, effectively improve the activity of SOD of cherry tomatoes, meanwhile POD in the tomato will be maintained at a high active rate. It can restrain the growth rate of Superoxide anion, prevent the excessive oxidative damage and delay cell aging, and thus prolong the storage period. |
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