摘要
选取成熟度为七成的新鲜番茄为试验材料,在不同贮藏温度下,对失质量率、腐烂率及主要成分进行了测定,并对感官及品质变化进行了分析。结果表明,在8℃的贮藏处理下,采用专用的PVE保鲜袋和保鲜剂结合使用,番茄的失质量率、腐烂率及品质变化最小,是最佳贮藏条件。
This experiment takes fresh tomatoes of maturity of 70% for test materials, under the storage conditions of different temperatures, the weightlessness rate, the decay rate and main ingredients are measured, and analyzing the sensory and the quality change, The results show that the optimum storage condition for tomato is the combined use of special PVE baggie and antistaling in 8℃, while the weightlessness rate, the decay rate and the changes of quality are the least.
出处
《农产品加工（下）》
2016年第3期52-53,57,共3页
Farm Products Processing
关键词
贮藏温度
番茄
感官
品质
storage temperature
tomato
sense
quality
