Research On Physiological Characters In Fruit Ripening Period And Effects Of Pathogen To Rot Of Processing Tomato

Tomato processing is one of the key industries and also one of"Red Industry"to Xinjiang corps and Uigur autonomous region. The most important thing at present is how to improve it's commercial yield and quality. Via mensuration on physiological index and ripening course under the natural state, the article analyzed the relationships between disease index, main diseases and fruits rot ratio, the physiological characters in fruit ripening period and effects of pathogen to rot were also studied systematically. The major research and results are as follow:1. From the investigation, we know that machine damnification , soft-ripening and diseases are the main factors resulting processing tomato diseases and fruit rot during in the field , and stack in transportation. The major diseases are Early Blight (Alternaria solani) and Wilting (Fusarium oxysporum).2. Under the higher temperature, the speed of polluting fruit by Alternaria solani (0.337mm/h) faster than Fusarium oxysporum (0.241mm/h).3. On the 21st day of the observation, the rate of ripe fruits reaches 80.56%, and the lycopene gets to the highest: 12.96mg/100g, fruit rigidity is 4.23N/cm2 which has achieved the criterion of transportation. So the 21st day of fruits ripening is the best time for harvest..4. With different maturity, different varieties and different temperature, the physiological characters of processing tomato in ripening period are diverse. the content of soluble solidity, VC, total sugar and total Nitrogen are equally high on the fruits which are ripe and firm. There is a little decline on the soft-fruit, especially about the content of soluble solidity, so we think that it is unfit when the fruit which achieved firm and ripe over 10 days.5. Inaddition ,we make a little research on the firmness and rot in the stack. Through the result we know that it is lower on the firmness and higher on the rot, there is a big difference between the upper(0-40cm)and middle and floor(40-120cm)in the stack, so if controlled the height of stack about 60cm, and shorten the time in the stack ,there is a little decline on fruit rot.we should use anti-disease varieties, enhance the process of manager in the field, control the major disease in time, choose the best time for harvest, reduce machine damnification, avoid long time stack in high temperature during transportation and processing can reduce the rate of fruit rot and diseases.