壳聚糖对樱桃番茄质地的影响

Effect of Fresh-keeping with Chitosan on the Changes of Texture Properties of Cherry Tomato Fruit

为探讨壳聚糖对果实质构等性质的影响,对采后经壳聚糖涂膜处理的樱桃番茄果实贮藏中质地变化情况进行了研究。结果表明,和对照果实相比,经0.5%和1.0%壳聚糖处理的樱桃番茄果实具有较高的硬度、弹性和咀嚼性等质地参数值,1.0%壳聚糖处理的果实在贮藏前期具有较高内聚性,壳聚糖涂膜处理在保持樱桃番茄果实质地和品质方面有较好的效果。

Changes of texture properties of cherry tomato fruit of fresh-keeping with chitosan were monitored and compared by using Texture Profile Analysis（TPA） with the stable microsystem texture analyzer.The results showed that the fruit of 1.0% chitosan treatment had higher cohesiveness than fruit of contrast in the early storage,and the fruit of 1.0% and 0.5% chitosan treatment had higher hardness,springiness,and chewiness.All chitosan treatments were in favor of keeping texture and quality of cherry tomato fruit.