摘要
用浓度为0.5%、1.0%、1.5%的海藻酸钠溶液对番茄进行涂膜处理,室温下装袋贮藏,研究海藻酸钠对番茄的保鲜效果。结果表明:海藻酸钠处理能有效地抑制番茄果实的呼吸代谢,延缓番茄果实失重和腐烂,保持番茄果实硬度,减少番茄果实可溶性固形物、维生素C和有机酸的损失,对番茄果实有较好地保鲜作用。其中,浓度为1.0%的海藻酸钠溶液对番茄的保鲜效果最好。
In order to study the preservation effect of tomato,they were coated using 0. 5%,1. 0%,and 1. 5% sodium alginate solution respectively and stored at room temperature after bagging. The results showed that the sodium alginate treatment could effectively inhibit the respiratory metabolism of the tomato fruit,delayed the weight loss and the decay,maintained the tomato firmness,decreased the loss in the organic acid,Vitamin C and soluble solids content. The coating with sodium alginate was conducive to the tomato preservation and the tomato coated by 1. 0% sodium alginate solution presented the best storage quality.
出处
《中国食物与营养》
2017年第10期38-41,共4页
Food and Nutrition in China
关键词
海藻酸钠
番茄
涂膜
保鲜
sodium alginate
tomato
coating
fresh-keeping
