利用食品栅栏技术进行番茄保鲜的研究  

Study on hurdle technology in the preservation of tomato

作　　者：张桂[1] 赵国群[1] 

机构地区：[1]河北科技大学生物工程学院,石家庄050018

出　　处：《食品科技》2010年第10期66-68,共3页Food Science and Technology

摘　　要：利用食品栅栏技术对番茄进行保鲜。研究表明,冰温、保鲜袋、涂膜3个栅栏因子的共同作用下,番茄的呼吸强度得到抑制、失重率明显减小、Vc含量变化很小,最终保鲜时间达到了30d。Use hurdle technology for preservation of tomato. Results showed that the synthesis use of ice temperature and fresh bags, the respiration rate of tomato could be inhibited significantly, and weight loss be reduced, meanwhile, Vc content was basically the same as the original. Eventually, tomato could be freshed for 30 d.

关 键 词：栅栏技术 番茄 保鲜 

分 类 号：TS205[轻工技术与工程—食品科学]