番茄天然固体保鲜剂的筛选  

Screening of Natural Solid Preservative of Tomato

作　　者：俞露[1] 谭书明[1] 王贝贝[2] 谢国芳[2] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州大学化学与化工学院,贵州贵阳550025

出　　处：《贵州农业科学》2013年第1期168-170,共3页Guizhou Agricultural Sciences

基　　金：贵州省科学技术基金项目"蔬菜天然固体保鲜剂加工及保鲜特性研究"[黔科合字(2010)2075];贵州大学青年科学基金项目"蔬菜天然固体保鲜剂加工技术研究"[贵大青基合字(2009)008]

摘　　要：为筛选出对番茄保鲜贮运效果较好的天然固体保鲜剂,经天然固体保鲜剂处理后,采用模拟贮运货柜试验方法,研究了大蒜、花椒、生姜、丁香和复合精油5种天然固体保鲜剂对番茄优势病原菌的抑菌特性及其对贮藏保鲜效果的影响。结果表明:大蒜精油对番茄优势病原菌交链孢霉属、芽枝霉属和腐皮镰刀菌3种优势病原菌的抑菌效果均最佳;在常温条件下贮藏30d,各处理贮藏保鲜效果均优于对照,其中大蒜精油处理贮藏效果最好,腐烂率、失重率和硬度降低率分别为33.5%、14.6%和80.19%。To screen a natural solid preservative with better fresh-keeping effects during storage and transportation, the effects of natural solid preservative, including garlic oil, pepper oil, ginger oil, clove oil and compound oil on inhibiting microorganism and fresh-keeping of tomato were compared separately. The results showed that garlic oil solid preservative had the best antimicrobial effect of Alternaria alternate, Cladosporium and Fusariurn sp. After 30 days of storage at room temperature, the decay rate was 33.5%, weight loss was 14. 6%, firmness was 80. 19%. Meanwhile, all the other treatments had better fresh-keeping effects than the control.

关 键 词：番茄 固体保鲜剂 抑菌效果 保鲜效果 

分 类 号：S641.2[农业科学—蔬菜学]