摘要
利用电生功能水对番茄进行了保鲜试验的研究。结果表明,酸性水或酸性水加氯化钙浸泡10min的番茄果实在室温贮藏12d后,果实硬度明显较对照高。进一步的研究表明酸性水和酸性水加氯化钙处理能后多聚半乳糖醛酸酶活被显著抑制,呼吸强度被明显抑制,失重率降低。
The application of electrolyzed functional water （EFW） in fresh-keeping of tomatoes was studied in this paper. The results showed that after the treatment with acidic EFW or acidic EFW added CaCl2 the hardness of tomatoes were higher than the control. A further monitoring to physiology showed the respiration, polygalacturonase and Cx-cellulase activity of tomatoes treated with EFW declined significantly.
出处
《食品科技》
CAS
北大核心
2006年第2期100-102,109,共4页
Food Science and Technology
关键词
电生功能水
番茄
保鲜
electrolyzed functional water
tomatoes
fresh-keeping
