钙处理可食涂膜常温保鲜番茄的试验研究

Calcium Treatment Edible Coating under Normal Temperature Preservation of Tomato Experiment Research

先将番茄果实浸于质量分数为0.5%的Ca Cl2溶液中12 h,再用加入0.5%的Ca Cl2涂膜液对番茄进行涂膜,测量综合硬度。与未处理组对比,这种处理方式使番茄果实综合硬度保持在200 N/mm3以上的时间至少延长14 d,使在常温下的贮藏期延长近3倍。另外,对钙处理的番茄进行外包装检验,结果在纸箱内壁用0.1%的高锰酸钾溶液喷淋,再将钙处理涂膜番茄直接装入纸箱中的试验组贮藏时间最长、保鲜效果最优。

Tomatoes first immerse in a concentration of 0.5% CaCl2 solution in 12 h, with adding 0.5% CaCl2 liquid coating to coating of tomatoes, comprehensive measuring hardness. Compared with untreated group, this treatment can keep comprehensive fruit hardness in more than 200 N/mm3 time extend at least 14 days, prolongs the storage period that at room temperature for nearly three times. In addition, in the tomato packing inspection of calcium treatment, the experimental group that on the inner wall of the carton sprinkl with 0.1% potassium permanganate spray and then put the calcium-treating tomatoes directly into cartons, gain the longest storage time and the best preservation effect.