摘要
本文分别测试了红熟前期番茄高压加工后的超弱发光特性,并跟踪测试了高压加工后番茄在贮藏过程中超弱发光强度的变化情况。结果表明:不同加工压力以及不同的保压时间均使得番茄的超弱发光强度降低;经过高压加工后的番茄比未加压番茄贮藏期间其超弱发光峰值产生时间大大推迟,生命活性得到了抑制,保鲜及贮藏时间明显延长。本研究揭示了高压加工蔬菜的生命活性变化规律,为探索高压蔬菜保鲜贮藏的机理提供了一定的依据。
In this paper, the ultraweak bioluminescence characteristics of the tomatoes by high pressure processing （HPP） had been studied and the ultraweak bioluminescence intensity changes of the tomatoes after HPP bad been tested during preservation. The results showed that varying pressure values and different time periods can decrease the tomatoes＇ ultraweak bioluminescence intensity and the HPP tomatoes can be preserved with longer time. This study revealed that the activities of tomatoes processed by high pressure provide the basis for studying the mechanism of preserving vegetables by high pressure.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第3期67-70,共4页
Food Science
关键词
番茄
超弱发光
高压加工
贮藏
tomatoes
ultraweak bioluminescence, high pressure processing（HPP）
preservation
