摘要
用四种壳聚糖配制的复合保鲜剂保鲜番茄。贮藏期间,定期测试其生理生化指标。结果表明:保鲜剂C(1%壳聚糖溶液:1‰阿米西达溶液=1:1(V/V))对番茄的保鲜效果比其它三种保鲜剂更好,保鲜时间更长,处理12d后,失水率为1.17%,腐烂率为0,呼吸强度是5.82mg/kg·h,(VC)含量为180mg/100g。
This paper described the research of four kinds of chitosan compounds freshening reagents in keeping tomato fresh. The plant physiological and biochemical indexes were detected interval during preservation days. The result showed: after 12 days of dealing with the tomato, the freshening time of the freshening reagent C was longer than other kinds, with the loss rate as 1.17%, the decay ratio as zero, the respiration intensity was 5.82mg/kg·h and the vitamin C content as 180mg/100g.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第2期234-236,共3页
Food Science
基金
湖北省重点攻关项目(2002AA207B08)
武汉市科技计划项目(2002200513211)
关键词
壳聚糖
保鲜
番茄
chitosan
preservation
tomato
