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加工型番茄果实硬度特异材料的果实特性及果肉组织特征

花匠小妙招
2024-12-25 16:26

摘要: 为能分析不同硬度加工番茄品系的果实特性和果肉组织特征差异，该文以田间发现的特异高硬度果实材料WT-75和WT-76为研究对象，分析了果实的可溶性固形物、总酸、番茄红素、单果耐压力、果肉组织含水量和可溶性果胶等主要品质指标差异，并利用石蜡切片和扫描电镜技术，研究不同材料间的果肉组织特征差异。结果表明，相较于对照ZH-10较软的手捏感官硬度评价，WT-75和WT-76的评价为特硬。利用平板挤压法测试硬度，WT-75和WT-76的耐压力分别为79.70和77.71 N，极显著高于（P<0.01）对照ZH-10的耐压力。在测试的果实主要品质指标中，WT-75和WT-76的可溶性果胶含量显著高于（P<0.05）对照ZH-10，其他的品质指标在各研究材料间不存在差异的显著性（P>0.05）。WT-75和WT-76的果肉组织石蜡切片结果表明，在200 μm视野下WT-75和WT-76的平均果肉细胞面积分别为0.037 6和0.053 2 mm2明显（P<0.01）小于ZH-10（果肉细胞面积为0.089 9 mm2），且排列紧密。常温放置35 d后，WT-75的果实腐烂率达93%，而对照ZH-10腐烂率为64%，WT-76的腐烂率为33%，ZH-10和WT-76的腐烂程度小于（P<0.05）WT-75。结合与果肉组织的扫描电镜结果，相较对照ZH-10和WT-76，WT-75的果皮中分布了大量的小皮孔，这种果皮结构的特异性可能是导致果实的耐贮藏性显著降低的主要原因。通过对特异果实硬度加工型番茄果实主要品质、果肉组织特征和常温耐贮藏性研究，为后期适宜加工型番茄杂交品种亲本的选配筛选提供理论依据。

关键词: 加工 / 果实 / 硬度 / 番茄 / 果实品质 / 果肉组织

Abstract: Abstract: The object of this paper is to analyze fruit and flesh tissue of special firmness type processing tomato breeding lines. The breeding lines of WT-75 and WT-76 generated via open field were employed in this paper to evaluate the variance of fruit’s main quality traits, such as the content of fruit soluble solid, the content of total acid, the content of lycopene, compression resistance of per fruit, water content for flesh tissue, and the content of soluble pecti. Meanwhile, the characteristic of fruit flesh tissue between different materials using paraffin section and electron microscope technology was also analyzed. The results showed that the firmness of WT-75 and WT-76 gained by hand squeezing was ultra-hard compared to the soft fruit of control ZH-10. The compression resistance of per fruit of WT-75 and WT -76 tested by flat plate compression were 79.70 N and 77.71 N which were significantly (P<0.01) stronger than control ZH-10 level. Moreover, among all the fruit quality traits, the concentration of soluble pectin of WT-75 and WT -76 was significantly (P<0.05) higher than control ZH-10, and the content of soluble pecti of this three lines was 0.66 g/kg, 0.64 g/kg and 0.55 g/kg, respectively. The significant variance did not exist (P>0.05) among other fruit quality traits among different research lines. The results of paraffin section showed that the average fruit flesh cell area of WT-75 and WT-76 was 0.0376 mm2 and 0.0532 mm2 at 200 μm vision which was obviously smaller (P<0.01) and arranged so tightly than control ZH-10 whose average fruit flesh cell area was 0.089 9 mm2. The flesh cell size result from electron microscope observation was similar to the result from paraffin section. Moreover, when the fruits of three research lines stored under room temperature after 35 days, the rotted fruit percent of the control ZH-10, WT-75 and WT-76 was 64%, 93% and 33%, respectively. The degree of rotted fruit of WT-75 was higher than ZH-10 and WT-76. Furthermore, compared to control ZH-10 and WT-76, more lenticels were found on WT-75’s fruit flesh skin from electron microscope observation, which may be the main reason caused the fruits of WT-75 easily rotted under room temperature storage. The research results of main quality of fruit, characteristic of flesh and room temperature storage differences of special firmness type in processing tomato will provide theoretically support for screening the suitable parental lines for hybridization of processing tomato cultivar in the future.

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