摘要
采用可食性膜对樱桃番茄进行保鲜实验 ,测定在贮藏过程中樱桃番茄中的总糖、总酸、VC含量的变化以及其呼吸强度、失重率、烂果率和质构的变化 ,可以看出涂膜保鲜的效果良好 ,樱桃番茄的货架期在 (2 8± 3)℃条件下达到 15d .
The preservation experiments of cherry tomatoes with the edible films were done. The changes in the contents of the total sugar, total acid, vitamin C(VC), and the respiratory rate, weight loss, rot rate and texture of fruit were determined during storage. It was shown that the preservation of fruit with the edible films was significantly effective. The shelf life of cherry tomatoes was 15 days at 28±3 ℃.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2002年第2期156-159,共4页
Journal of Wuxi University of Light Industry
关键词
可食性膜
保鲜
樱桃番茄
edible films
preservation
cherry tomato
