摘要
以变色期番茄为材料,分别采用浓度为0.1g/L、0.5g/L、1.0g/L的水杨酸溶液浸泡20min,在室温下贮藏33d,研究不同浓度水杨酸溶液涂膜处理对番茄果实的保鲜效果。结果表明,水杨酸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。使用浓度为0.5g/L的水杨酸溶液对番茄果实进行涂膜处理有较好的保鲜效果。
The deteriorated tomatoes were soaked with 0.1g/L, 0.5g/L, 1.0 g/L SA （salicylic acid） solutions for 20min and stored for up to 35d at regular temperature. The preservation effects of different concentrations of salicylic acid in the coating treatment on tomatoes were studied. The results showed that salicylic acid could inhabit the peak time of respiratory rate of the climacteric in ripening tomato fruit and reduce the respiration rate. It could keep the hardness, soluble solids, titratable acid and vitamin C of tomato. Meanwhile, it could decrease the water evaporation and decrease weightlessness rate of fruit. The better concentration of salicylic acid that coated tomatoes fruit in preservation was 0.5g/L.
出处
《中国食物与营养》
2012年第7期37-40,共4页
Food and Nutrition in China
关键词
水杨酸
番茄
保鲜
salicylic acid
tomato
preservation
