Dipartimento di Scienze Agrarie, Alimentari e Agro-Ambientali, Università di Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
Food Chem. 2013 Apr 15;137(1-4):151-8. doi: 10.1016/j.foodchem.2012.09.095. Epub 2012 Oct 26.
Nutraceutical (ascorbic acid and carotenoids) and physical (colour and firmness) parameters were evaluated in two tomato genotypes (Money maker and high pigment-1) subjected to post harvest UV-B irradiation at different ripening stages (mature green and turning). UV-B treatment increased the concentration of ascorbic acid and carotenoids in Money maker flesh and peel, while high pigment-1 fruits underwent only minor changes, suggesting that hp-1 mutation decreased the fruit ability to respond to UV-B radiation. Colour parameters appeared to be more influenced by harvesting stages than UV-B with the exception of redness (a∗), which in Money maker was found to increase in both flesh and peel of irradiated fruits at turning stage, although not significantly, while control was more red than treated at mature green stage. Firmness was negatively influenced by UV-B, as tomatoes were found to soften after the treatment, although this aspect needs further studies to be clarified.
在两个番茄基因型（Money maker 和 high pigment-1）中评估了营养保健品（抗坏血酸和类胡萝卜素）和物理（颜色和硬度）参数，这些基因型在不同成熟阶段（成熟绿和转色）下接受了采后 UV-B 辐射。UV-B 处理增加了 Money maker 果肉和果皮中抗坏血酸和类胡萝卜素的浓度，而 high pigment-1 果实只发生了较小的变化，这表明 hp-1 突变降低了果实对 UV-B 辐射的响应能力。颜色参数似乎比 UV-B 更受收获阶段的影响，除了红色度（a∗），在转色阶段，在 Money maker 的辐照果实的果肉和果皮中均发现有所增加，尽管不显著，而在成熟绿阶段，对照比处理更红。硬度受到 UV-B 的负面影响，因为处理后发现番茄变软，尽管这方面需要进一步研究加以澄清。
