Preservation Research on Cherry Tomato Fruits Coated with Bletilla Glucomannan(Bg)Film

Abstract

Abstract: Bletilla glucomannan(Bg)was used as the preservation material.The concentration of 0.6%,1% and 2% were used at the ambient temperature (about 20℃),in comparison with no Bg film at ambient temperature and refigerafion(0～4℃).Indexes such as:sense-index,total acidity sugar,solution-protein,SOD,Vitamin C,respiration rate,hardness and weight-lost rate were assayed during storage.The results indicated a positive correlationship between the preservation effects and Bg.During the storage period,Bg could decrease the fruit nutrion loss and weigh-loss rate,and inhibits the respiration and delay the senescent course.

Key words: , Bletilla glucomannan； cherry tomato； preservation；

HE Hai-Ling, GU Gong-Ping, ZHANG Wei-Ming. Preservation Research on Cherry Tomato Fruits Coated with Bletilla Glucomannan(Bg)Film[J]. FOOD SCIENCE, 2007, 28(4): 336-340.

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Preservation Research on Cherry Tomato Fruits Coated with Bletilla Glucomannan(Bg)Film

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