食品科学 ›› 2005, Vol. 26 ›› Issue (2): 234-236.

• 包装贮运 • 上一篇    下一篇

几种壳聚糖复合保鲜剂对番茄的保鲜作用研究

 王佳璐, 黄文, 周兴苗, 王春, 雷朝亮   

  1. 华中农业大学昆虫资源研究所; 华中农业大学食品科技学院; 华中农业大学继续教育学院
  • 出版日期:2005-02-15 发布日期:2011-09-19

Freshening Effects of Chitosan on Tomato

 WANG  Jia-Lu, HUANG  Wen, ZHOU  Xing-Miao, WANG  Chun, LEI  Chao-Liang   

  1. 1. Institute of Insect Resource, Huazhong Agricultural University;2. College of Food and Technology, Huazhong Agricultural University;3. College of Continued Education, Huazhong Agricultural University
  • Online:2005-02-15 Published:2011-09-19

摘要: 用四种壳聚糖配制的复合保鲜剂保鲜番茄。贮藏期间,定期测试其生理生化指标。结果表明:保鲜剂C(1%壳聚糖溶液:1‰阿米西达溶液=1:1(V/V))对番茄的保鲜效果比其它三种保鲜剂更好,保鲜时间更长,处理12d后,失水率为1.17%,腐烂率为0,呼吸强度是5.82mg/kg·h,(VC)含量为180mg/100g。

关键词: 壳聚糖, 保鲜, 番茄

Abstract:  This paper described the research of four kinds of chitosan compounds freshening reagents in keeping tomato fresh. The plant physiological and biochemical indexes were detected interval during preservation days. The result showed: after 12 days of dealing with the tomato, the freshening time of the freshening reagent C was longer than other kinds, with the loss rate as 1.17%, the decay ratio as zero, the respiration intensity was 5.82mg/kg·h and the vitamin C content as 180mg/100g.

Key words: chitosan, preservation, tomato