光照对番茄酱储藏中与褐变相关因素的影响  

The effects of natural light on tomato sauce quality

作　　者：陈龙[1] 秦婕[1] 谢晓霞[2] 王陈强 刘娅[1] 江英[1] 

机构地区：[1]新疆石河子大学食品学院,石河子832000 [2]新疆冠农果茸集团股份有限公司技术中心,库尔勒841000

出　　处：《食品科技》2014年第6期66-70,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31260388)

摘　　要：为研究在自然环境储藏条件下,光照对马口铁罐装番茄酱品质的影响,对其进行了见光及避光处理。结果表明:随着储藏期的延长,见光储藏的番茄酱相比避光储藏的颜色变化及褐变更为明显;其次,见光储藏的番茄酱的pH、番茄红素、Vc、糖含量下降更为显著,总酸含量不断上升,光照可能加速了番茄酱品质劣变的速率。In order to investigate storage conditions in natural environment, the light effect on the tin cans of tomato sauce, give the light and dark treatment for them. The results showed that see light the color change of the storage of tomato sauce than dark storage and brown change is obvious, pH, lycopene, Vc, sugar content decreased, total acid content increased is more obvious with the extension of the storage period, light accelerated the rate of deterioration of quality of tomato sauce.

关 键 词：番茄酱 储藏 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]