Effect Of 5-Aminolevulinic Acid (ALA) Treatment On The Quality And Storage Characteristic Of Tomato

This research used'jinpeng ultra-crown'tomato as the experimental materatial, to study the effects of exogenous 5-aminolevulinic acid(ALA) treatment on the yield, quality, shelf life and post harvest physiology of tomato fruit.This paper carried out to study the effect of the physiological changes during the storage.Further theoretical guidance for the development and application of ALA was to be provided.The results showed as follow:(1)ALA treatment before harvest could improve the yield and quality of tomato fruit, increase the fruit color degree.ALA increased the TSS, decreased of TA, increased the content of protein and the mineral quality chemical element content of the fruit,but it showed no significant effect on the content of vitamin C.Application of ALA promoted the quality of tomato fruit.F and FS treatment had better result towards raising the tomato fruit quality.(2) ALA treatment before harvest had no greatly influence on the shelf life of tomato fruits,at 18d,F treatment can still maintain certain shelf quality.(3) In the storage process, foliar apply of ALA treatment on green tomato fruit was the best, not only reduced the content of MDA and the relative permeability of the membrane, inhibited lipid peroxidation, and improved SOD, POD and CAT activities, maintained higher storage quality. FS treatment had the effect of promoting fruit color in the ripening process of green fruit, so it made the fruits ripen early,and had the trand of making the peak of the respiration and ethylene production ahead.(4) In cold storage conditions, the effects of ALA on respiration and ethylene production of pink tomato was different from the green fruit. ALA treatment did not affect the process of the emergence of respiratory peak time, but could reduce the peak. Kept the firmness and reduced the loss of vitamin C during cold storage It could decrease the MDA content and the relative permeability of the membrane, inhibited the action of lipid peroxidation, Rot rate was lower than control.