摘要
以樱桃番茄为试材,用酵母菌与不同浓度的碳酸氢钠和氯化钙溶液配合使用对樱桃番茄进行处理,测定在贮藏过程中(0～11d)樱桃番茄的失重率、总酸度、总糖、维生素C含量等理化指标的变化,并通过正交实验设计进行感官评定分析。结果表明:酵母菌复合保鲜剂能在一定程度上抑制樱桃番茄营养物质的消耗,减少水分蒸发,延迟果实采后的衰老过程,感官评定确定保鲜剂的最佳配方为:108 cfu/mL酵母菌,2%氯化钙,6%碳酸氢钠。
The cherry tomatoes were used as material and treated with the composite yeast antistaling agent containing certain concentration of yeast combined with calcium chloride and sodium bicarbonate.The changes of the indexes such as weight-loss rate,total acid,total sugar and vitamin C content during storage（0-11 d） were determined,and sensory evaluation was analyzed by orthogonal experiment.The results showed that composite yeast antistaling agent could decrease nutrient loss and weight-loss rate,and delay the senescent course.By sensory evaluation,the optimal formula was determined as 10^8 cfu/mL yeast,2% Calcium chloride,6% Sodium bicarbonate.
出处
《北方园艺》
CAS
北大核心
2013年第11期137-139,共3页
Northern Horticulture
基金
浙江经贸职业技术学院创新专项基金资助项目
关键词
酵母菌复合保鲜剂
樱桃番茄
保鲜
composite yeast antistaling agent
cherry tomato
preservation
