摘要
为探究贮藏温度和壳聚糖涂膜对圣女果的保鲜作用,分别测定了不同温度(4℃、10℃、25℃)和不同的壳聚糖浓度(0、0.2%、0.5%、1.0%、1.5%)对圣女果品质指标的影响。结果表明,4℃处理和1%的壳聚糖处理均显著降低圣女果软化腐烂和失重的速度,延缓果实中可溶性固形物、可滴定酸和维生素C含量的下降。因此,4℃低温和1%的壳聚糖涂膜处理对圣女果均具有良好的保鲜效果。
In order to explore the effects of storage temperatures and chitosan coating on the preservation of cherry tomatoes,the quality parameters of cherry tomatoes under different temperature treatments(4℃,10℃ and 25℃)and different concentrations of chitosan solution(0,0.2%,0.5%,1.0% and 1.5%)were determined.The results showed that both 4℃ low temperature and 1% chitosan treatment significantly reduced the weight loss of cherry tomatoes,and delayed the decrease of the contents of soluble solids,titratable acid and vitamin C in fruits.Therefore,4℃ and 1% chitosan coating treatment had a good fresh-keeping effect on cherry tomatoes.
作者
李岩
吕海东
张正茂
陈意
LI Yan;LV Haidong;CHEN Yi;ZHANG Zhengmao(Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables,HuBei Engineering University,Xiaogan 432000,China)
出处
《湖北工程学院学报》
2022年第6期27-31,共5页
Journal of Hubei Engineering University
基金
湖北省教育厅科学研究计划项目(B2021221,D20192702)。
关键词
圣女果
贮藏温度
壳聚糖
品质
cherry tomato
storage temperature
chitosan
quality
