摘要
以樱桃番茄为试材,研究10、20、40 g/m^3 ClO_2处理30 min后,10℃贮藏期间的品质变化。结果表明:20 g/m^3 ClO_2处理组综合评价好,贮藏15 d,腐烂率、失重率、可溶性固形物(TSS)、可滴定酸(TA)、V_C分别为27%、5.8%、13.9%、13.3%、29 mg/g FW,呼吸强度波动小,明显优于其他处理组。说明气体Cl O_2对樱桃番茄有一定保鲜效果,且20 g/m^3 Cl O_2处理效果最好。
Cherry tomatoes as test materials,studied the quality change during 10 ℃ storage,after 30 min processing of 10,20,40 g/m3 ClO2. The results showed that 20 g/m3 ClO2treatment group comprehensive evaluation was good,and storage 15 d,decay rate,weight loss rate,TSS,TA,VCwere 27 %,5.8 %,13.9 %,13.3 %,29 mg/g FW,respiration rate fluctuations small,significantly better than the other treatment groups. ClO2 had certain effect to the cherry tomatoes,and 20 g/m3 ClO2 treatment effect was best.
作者
张彪
张文涛
李喜宏
张姣姣
刘芳
田光娟
刘佳
贾晓昱
ZHANG Biao ZHANG Wen-tao LI Xi-hong ZHANG Jiao-jiao LIU Fang TIAN Guang-juan LIU Jia JIA Xiao-yu(College of Food Engineering and Bioteehnology, Tianjin University of Seienee and Teehnology, Tianjin 300457, China Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, China Tianjin Gasin-brilliant Fresh Technology Co., Ltd., Tianjin 300300, China)
出处
《食品研究与开发》
CAS
北大核心
2017年第8期173-176,共4页
Food Research and Development
基金
"十三五"重大成果培育建设
国家科技支撑计划(2015BAD16B00)
"十二五"农村领域国家科技计划(2015BAD19B02-03)
天津市科技计划项目(14RCHZNC00107
15YFYSNC00010)
关键词
樱桃番茄
气体ClO2
贮藏品质
cherry tomato
gaseous chlorine dioxide
storage characteristics