采后氯化钙和热处理对番茄保鲜效果的比较分析  

Comparison and Analysis of Keeping Freshness with Postharvest CaCl_2 and Heat-treatment on Tomato

作　　者：郝浩永[1] 张伟峰[2] 陈莉[2] 

机构地区：[1]运城学院生化实验中心,山西运城044000 [2]运城学院生命科学系,山西运城044000

出　　处：《湖北农业科学》2010年第4期940-943,共4页Hubei Agricultural Sciences

基　　金：运城学院科研基金项目(2008124)

摘　　要：以3种不同品种的番茄果实为材料,分别用40℃温水和2%CaCl2溶液对材料进行30min浸泡处理,分析不同处理方式对其生理指标的影响。结果表明,钙处理和热处理均能有效减缓番茄的生理活动。对于大多数指标来说,钙处理有较好的效果。Tomato fruits of 3 kinds of different varieties were adopted and soaked with 40℃ hot water or 2% CaCl2 solution for 30 min separately. Impact of several kinds treatments over physiology indices were analyzed,the result showed that the CaCl2 treatment and heat treatment could effectively slow down the physiological activities of tomato. For most physiological indices, CaCl2 treatment had better effects.

关 键 词：番茄 氯化钙 热处理 保鲜 

分 类 号：TS205[轻工技术与工程—食品科学]