热处理对番茄品质和耐贮性的影响

The Effect of Heat Treatment on the Quality and Storage of Tomato

以番茄为试材,研究了热处理对番茄硬度、Vc含量、可滴定酸含量、可溶性固形物含量和贮藏期的影响。结果表明:55℃处理的番茄硬度最大,其次是38℃和52℃。说明热处理会减少番茄果实的水分,增加果皮的韧性;热处理32℃和52℃对贮藏期番茄的可溶性固形物保存效果较好;高温短时间热处理对贮藏期番茄的Vc保存效果较好;55℃热处理的可滴定酸含量较高。52℃番茄热处理对延长番茄的贮藏时间效果明显。

This tomato has studied the influence of heat treatment on the fruit firmness, Vc content, titratable acid, total soluble solids, and storage period of tomato. The results showed that heat treatment on tomato：tomato was maximum hardness after 55℃ treatment, followed by 38℃ and 52℃. The result showed that the tomato would reduce water at heat treatment, and increase the peel toughness; Dry heat at 32 ℃ and 52℃ for storage of tomato soluble solids preservation was better; Vc preservation was better at high-temperature dry heat on a short shelf life of tomatoes; The titratable acid content was higher at 55 ℃ heat treatment. It indicated that at 52℃ heat treatment, the extension of the tomato storage time had significant effect.