FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (5): 214-217.

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Effects of Different Pretreatment Methods on Preservation Rate of Vitamin C in Candied and Preserved Fruit of Cherry Tomato

 XIAO  Chun-Ling, LI  Qing-Ping, WANG  Zhi-Wei   

  1. Shanxi Normal University
  • Online:2008-05-15 Published:2011-08-26

Abstract: Effects of different pretreatment methods such as heating treatment,adding NaHSO3 or NaCl or CaCl2 on preservation rate of vitamin C(VC) in preserved fruit of cherry tomato were studied in this research.Results indicated that the four pretreatment processes had different effects on VC stability,and the order was:adding NaCl>adding CaC12>adding NaHSO3 >heating treatment.On the conditions of soaking in 0.2% citric acid and 1.5% NaCl compound solution for 15 min,the preservation rate of VC in preserved fruit of cherry tomato reached maximum,45.83%.

Key words: pretreatment, cherry tomato, candied and preserved fruit, VC preservation rate