冷冲击处理对贮藏期间番茄果皮相对电导率的影响  

INFLUENCE OF COLD SHOCK TREATMENT ON THE TOMATO SKIN RELATIVE ELECTRIC CONDUCTION DURING STORAGE

作　　者：冯彤[1] 张百超[2] 

机构地区：[1]广州仲恺农业技术学院食品科学系,广州510225 [2]西南农业大学食品系,重庆630716

出　　处：《仲恺农业技术学院学报》1997年第2期75-78,共4页Journal of Zhongkai Agrotechnical College

摘　　要：以绿熟期喻抗2号番茄为材料，0℃的冰水混合物为冷却介质，研究了不同冷冲击处理时间（1h，2h，3h，4h）对贮藏期间果皮相对电导率的影响，结果表明，冷冲击处理使番茄果皮相对电导率显著上升，在本实验范围内，冷冲击处理时间与番茄果皮相对电导率呈极显著线性相关关系．The material in this expectant was mature ~ tots(var COnUnune bailey). Thetods ~ with ice water(ot) for differmt perich(l hour, 2 here, 3 hours, 4 hours) therslotal at un tempo^re were uest to stUdy die influence of cold chock aunt on the tomato skinrelative electric conduction during stoop. ~~t shoWed that cold -- shock heatment significantlyincreased the tomatO skin reactive electric d^ion. The relative electric COnduction linear relationsto cold -- shock heatment time nabal the ~ sighficant level.

关 键 词：冷冲击处理 番茄 贮藏 果皮相对电导率 

分 类 号：S641.209.3[农业科学—蔬菜学]