摘要
研究不同比例的壳聚糖/琼脂涂膜液和不同包装方式对圣女果的感官品质、甜度、硬度、酸度和失重率等品质特征的影响。采用壳聚糖、琼脂、醋酸不同配比的膜液对圣女果涂膜,在温度20±1℃,湿度为65%±1%的条件下储藏,测定圣女果的各项质量指标的变化情况,并与现有包装进行对比试验。实验结果表明,配比为壳聚糖0.7%,琼脂0.1%,冰醋酸2%,甘油3%的涂膜剂保鲜效果最佳。
The effects of the different proportions of chitosan/gelatin coating fluid and different packing on the quality of the sensory sweetness, hardness,acidity,weightlessness rate and other quality characteristics of cherry tomato were studied. Used chitosan,AGAR and different ratio of acetic acid solution of tomatoes coating,the quality indexes change of cherry was determined and compared with the existing packaging test under the storage condition of temperature 20±1℃, and humidity 65%±1%.The experimental results showed that the preservation effect was as follows： chitosan0.7%, AGAR0.1% and glacial acetic acid 2% ,and glycerol 3% was the best.
出处
《黑龙江八一农垦大学学报》
2014年第4期61-65,共5页
journal of heilongjiang bayi agricultural university
基金
黑龙江省教育厅科学技术研究项目(12521362)
关键词
壳聚糖
圣女果
涂膜保鲜
品质
chitosan
cherry tomato
coating fresh-keeping
quality
