食品科学 ›› 2007, Vol. 28 ›› Issue (3): 349-352.

• 包装贮运 • 上一篇    下一篇

芦荟汁保鲜番茄的研究

 何士敏, 周先容, 向邓云   

  1. 涪陵师范学院生命科学系; 涪陵师范学院生命科学系 重庆涪陵408003; 重庆涪陵408003;
  • 出版日期:2007-03-15 发布日期:2011-12-31

Study on Tomatoes Preservation with Aloe Juice Film Coating

 HE  Shi-Min, ZHOU  Xian-Rong, XIANG  Deng-Yun   

  1. Department of Life Sciences, Fuling Normal College, Chongqing 408003, China
  • Online:2007-03-15 Published:2011-12-31

摘要: 用芦荟汁为主要成分制成涂被液对番茄进行涂膜保鲜研究。结果表明:芦荟汁涂被液对番茄具有明显的保鲜作用。以库拉索芦荟为主要成分制成的涂被液保鲜效果最好,1%库拉索芦荟汁、0.5%淀粉、0.2%甘油等体积混合,是最佳涂被液。经此涂被液保鲜处理的番茄其失重率、烂果率和褐变指数最低,总糖、总酸、VC和氨基酸含量变化幅度最小。此配方为最优配方。

关键词: 芦荟汁, 涂被液, 番茄, 保鲜

Abstract: Tomato preservation with aloe solution film coating was studied. The results indicated that the aloe solution film coating shows good preservation effects on tomatoes. Equivolume mixed solution of 1% aloe barbadensis juice, 0.5% starch and 0.2% glycerine is the optimum film coating solution. The tomates freshened with the film solution coating have the smallest changes in weight loss, rot rate, and browning index of peel, and also in contents of total sugar, total acid, vitamin C and amino acid. This formula of coating film is the optimum.

Key words: aloe juice, coating film solution, tomato, preservation