不同处理对番茄货架期品质变化的影响

Effects of different treatments on quality of tomato during shelf-life

研究了在(8±1)℃贮存条件下,自来水、O3、ClO2处理结合PE保鲜薄膜包装对番茄货架期品质变化的影响。试验结果表明,PE保鲜薄膜包装能显著降低番茄的失重率;O3和ClO2处理对番茄保鲜效果比较明显,尤其是ClO2处理能有效保持番茄的色泽,减少番茄的腐烂、延缓番茄硬度下降及减缓番茄可滴定酸的下降、降低番茄Vc的损失,更好地保持番茄的品质,从而延长番茄的货架期。

In this study, the qualities of tomato treated with H2O, O3, ClO2 and PE fresh-keeping film packaging were studied during shelf-life. The results showed that PE fresh-keeping film packaging can reduce tomato weight loss remarkably. Both O3 and ClO2 showed significantly effect comparison, and were able to keep the colour, the incidence of decay was decreased, and the reductions in firmness and contents of titratable acid and Vc were effectively retarded. During the whole storage, it was found that the effect of ClO2 treatment is best, and can effectively extend the shelf-life of tomato.