摘要
以成熟的西红柿为材料,研究不同包装方式和贮藏温度下西红柿品质变化规律,为西红柿贮藏品质的控制提供依据。结果表明,温度和贮藏时间对西红柿的腐烂率、失重率、VC含量﹑总酸含量影响显著,包装方式只对外观和失重率影响显著。随着贮藏时间的延长和贮藏温度的升高,西红柿的腐烂和失重的速度和程度增加,VC含量﹑酸度随着贮藏温度的升高逐渐下降。膜包装比无膜包装的贮藏效果好。西红柿适宜的贮藏条件为采用膜包装于12℃下贮藏。在此条件下贮藏20天后,西红柿品质保持较好。
In order to provide basis for quality control, quality change of mature tomato stored under different packaging methods and temperature were studied. The result showed the storage temperature and time could influence decay rate, weight loss rate, vitamin C content and total acid content, and the packaging methods only could influence appearance and weight loss rate of storage significantly. The decay and weight loss speed could increase following after the increasing of storage time and temperature, and vitamin C content and acidity could decrease gradually with the increasing of storage temperature, The quality with membrane packaging is better than that without membrane. The optimal storage condition was packaging tomato with membrane and stored at 12 ℃, which the tomato＇s quality is kept well after 20days.
出处
《现代食品科技》
EI
CAS
2006年第3期28-31,共4页
Modern Food Science and Technology
关键词
西红柿
贮藏
包装
品质
Tomato
Storage
Packaging
Quality
