摘要
主要研究了番茄红素的含量与番茄品种、番茄果实生长发育的温度、光照等之间的关系,及番茄酱加工、保藏过程中影响番茄红素含量的因素;并就新鲜番茄的保藏与追熟及影响番茄酱质量的其它指标作了初步探讨。
The relations between content of lycopene in tomato and variety of tomato,the temperature and light upon the growth of tomato are studied in this paper. This paper also gives a preliminary study of the preservation and after-ripening of fresh tomato. The relations between the quality indexes and existance of micro metal ions, processing and preservation of tomato paste are srudied.
出处
《郑州轻工业学院学报》
1993年第3期30-38,共9页
Journal of Zhengzhou Institute of Light Industry（Natural Science）
关键词
番茄红素
番茄酱
番茄
保藏
追熟
lycopene,tomato paste,tomato,preservation,after ripen
