淀粉酸浆抑霉作用及其在番茄上的应用研究

淀粉酸浆对某些种类的霉菌具有一定的抑制作用,抑菌效果受温度的影响,不同温度下水浴处理的酸浆抑菌效果具有较明显的差异,但其抑菌作用与其酸度没有直接关系。以新鲜酸浆、放置20d的酸浆、自来水、无菌水、新鲜酸浆2倍稀释液对番茄进行处理后常温贮藏,结果新鲜酸浆原液的防霉效果最好。

A certain density sweet potato sour l iquid showed stronger inhibition to the growth of some kinds of molds,but its antimicrobial action was effected mainly by temperature,and the action of sour liquid treated influenced by temperature.Treating tomato,the antimicrobial action va ried with original sour liquid,5%ethanol,5%ethanol &original sou r liquid,sour liquid treated under 35℃and 60℃,the result prove that original sour liquid was the best choice.