摘要
采后番茄经过4种热处理方式(55℃,10min;52℃,10min;38℃,4d;32℃,4d)处理,常温下贮藏,定期检测4种处理与对照果实的一些理化指标,通过比较得出32℃,4d热处理的果实贮藏效果较好。合适热处理可以抑制番茄呼吸强度,延缓番茄品质衰败。
Harvested tomatoes were treated at 55℃ for 10 minutes, 52℃ for 10 minutes, 38℃ for 4 days, 32℃ for 4 days respectively and then placed at room temperature storage, several biochemical and storage quality parameters of tomato were monitored. Comparing these quality parameters,heat treatment of 32℃ for 4 days is the best treatment. Proper heat treatments can decrease the respiration rate and delay the quality decay of tomatoes.
出处
《莱阳农学院学报》
2003年第4期294-298,共5页
Journal of Laiyang Agricultural College
基金
国家自然科学基金(30270765)
江苏省自然科学基金(BK200149)
教育部留学回国启动基金资助项目
关键词
番茄
热处理
品质
采后
贮藏
tomato
heat treatment
post harvest quality
