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作 者 ：张　敏;孙治强;张百良;赵惠忠

期 刊 ：园艺学报 2005年 32卷 3期 页码：516-517

关键词：番茄；热导率；成熟期；微热探针；

Keywords:Tomato, Thermal conductivity, Ripeness stage, Tinythermal probe,

摘 要 ：采用微热探针法测定了同一品种不同成熟期番茄的热导率变化, 结果表明: 同一品种番茄热导率与其可溶性固形物含量存在着显著线性相关, 而与含水率和密度的相关性不显著。从这一结果可为番茄冷藏保鲜及制冷工业的定量研究参考。

Abstract:The tiny thermal p robe method was used to determine the thermal conductivities of tomato fruits at different ripening stage. The results showed that the thermal conductivity had a significant linear correlation with the soluble solid content, while it didnpt with water content and mass density for the same variety of tomato fruit. And these data can give some quantitative foundations for the food storage and refrigeration engineering.

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