高压静电预处理技术对番茄保鲜的影响

Experimental Study on Preservation Performance of Tomatoes Pretreated using Electrostatic Field

研究了高压静电预处理后的番茄在保鲜过程中的呼吸强度、抗压强度以及失重情况的变化规律。结果表明 ,利用电场强度为 15 0kV/m的高压静电场预处理番茄 4 5min后 ,可使自然条件下番茄的呼吸高峰推迟 4d后出现 ,并发现高压静电预处理能有效地保持番茄较高的表面抗压强度和较低的失重率 。

The respiration rate, compressive strength and weightlessness rate of the preservation performance of tomatoes pretreated using electrostatic field were studied in this paper. The results indicate that when tomatoes were pretreated using electrostatic field of 150kv/m for 45min, the fastigium of tomato's respiration is postponed for 4 days at least, the compressive strength of the tomato samples is higher, and its weightlessness rate is lower. The preservation times of tomatoes pretreated using electrostatic field are extended obviously. Simultaneously, the preservation mechanism of tomatoes pretreated using electrostatic field has be analyzed as well in the paper.