摘要
以变色期番茄为材料,分别采用浓度为0.05%、0.10%、0.15%的植酸溶液浸泡30s,在室温下贮藏33d,研究不同浓度植酸溶液涂膜处理对番茄果实的保鲜效果。结果表明,植酸溶液处理能推迟番茄果实呼吸跃变时呼吸高峰的出现时间,降低呼吸强度峰值;对保持果实硬度、可溶性固形物、维生素C、可滴定酸有较好作用;能减少水分蒸发,降低果实失重率;其中浓度为0.10%的植酸溶液对番茄果实进行涂膜处理保鲜效果最好。
The deteriorated tomotoes were soaked for 30s with phytic acid of 0.05%, 0.10%, and 0.15% and stored for up to 33d at regular temperature. The effects of preservation Of different concentrations of phytic acid in the coating treatment on tomatoes were studied. The results showed that phytic acid could inhabit the peak time of respiratory rate of the climacteric in ripening tomato fruit, reduce the respiration rate and could keep the hardness, soluble solids, titratable acid and vitamin C of tomoto. Meanwhile,it could decrease the water evaporation and weightlessness rate of fruit. The best concentration of phytic acid that coated tomotoes fruit in preservation was 0.10%.
出处
《中国食物与营养》
2012年第6期32-35,共4页
Food and Nutrition in China
关键词
植酸
番茄
保鲜
phytic acid tomato preservation
