钙制剂对番茄保鲜的研究

Effect of Calcium Preparation on the Freshness-keeping of Tomota

以废弃物鸡蛋壳为原料,制备钙制剂。实验证明,经钙制剂处理的番茄具有明显的保鲜效果,能大幅度提高番茄的贮藏期,保持番茄的原有风味和营养成分。

The new-typed freshness-keeping agents of fruits and vegetables is made from the egg shell which is wasted. It proved that it had the freshness-keeping and could prolong the storage period of tomato, and reserve the original flavors and nutritive ingredients.