摘要
研究了在常温下可食涂膜及钙处理对番茄果实保鲜效果的影响及方法。可食膜是以玉米淀粉为基质,添加棕榈酸、甘油、单甘酯等配制而成的,番茄果实品质以硬度来评价。研究表明,这种淀粉基可食膜能够有效地保持果实的硬度,若番茄果实在涂膜前用CaCl2溶液浸泡,保持硬度的时间还能延长。
The effect and method of corn starch based coating and CaCl2 in extendi ng post harvest life of tomato fruits were investigated in normal temperature. T he coating solution included corn starch, palmitic acid, glycerin and direactive glyceride. The tomato fruits quality was evaluated by the firmness. The results indicated that the corn starch based coating could maintain the tomato quality effectively at normal temperature, and the shelf life would be longer if the tom ato has been immersed in CaCl2 solution before coating.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第10期129-131,共3页
Science and Technology of Food Industry
基金
国家重大基础前期研究专项资助项目(2002CCA01200)
