摘要
研究不同保鲜剂含量的保鲜纸对番茄的保鲜效果,采用浆内添加法分别制备20%、40%和60%保鲜剂含量的保鲜纸。结果表明,在贮藏过程中,实验组果实的失重率均小于对照组,实验组果实可溶性固形物含量高于对照组,保鲜剂的加入可有效推迟果实呼吸高峰的到来5 d左右,60%保鲜剂含量果实的硬度和可滴定酸含量的下降趋势小于其他各组。就保鲜效果而言,60%保鲜剂含量是最佳的含量,其次是40%和20%。
In this paper, the preservative papers of different preservative contents were made to observe the effect of keeping tomatoes fresh, 20%、40% and 60% preservative contents preservative papers was added by the method of putting preservatives into pulp. The results showed that the fruit weightlessness rate of the experimental groups were less than the control group; the experimental groups had higher soluble solids contents during storage time; adding preservatives can delay the arrival of fruit respiration peak five days or so, effectively; 60% preservative contents preservative papers＇ hardness and titratable acid content declined less than other groups. In terms of the effect on the preservation, 60% preservative content is the best content, followed by 40% and 20%.
出处
《食品科技》
CAS
北大核心
2015年第9期326-330,共5页
Food Science and Technology
基金
国家林业公益行业科研专项(201304506)
关键词
番茄
保鲜剂含量
保鲜纸
呼吸高峰
tomato
different preservative contents
preservative papers
respiratory peak
