番茄涂膜常温保鲜的研究  

Fresh-keeping of Tomato by Coating with Film under Normal Temperature

作　　者：胡新宇[1] 宁正祥[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广东广州510640

出　　处：《沈阳农业大学学报》2001年第2期120-123,共4页Journal of Shenyang Agricultural University

基　　金：广东省自然科学基金资助项目(980542)

摘　　要：对常温条件下番茄涂膜保鲜进行了研究 ,结果表明 :经涂膜处理的番茄总酸度、总糖和Vc与新鲜番茄接近 ,呼吸强度有所下降 ,果实硬度良好 ,失水率小 ,番茄涂膜具有良好的保鲜效果。The production of tomato is seasonal with many difficulties in the fresh-keeping. Therefore a lot of tomato is thrown away because of the rotting and degrading. The effects of coating with film on fresh-keeping of tomato under room temperature was studied. The results indicated that after coating, the acidity, carbohydrate, vitamin C were very close to that in fresh tomato, the respiration intensity declined and the appearance was good.

关 键 词：番茄 涂膜保鲜 常温 总酸度 总糖 维生素C 果实硬度 

分 类 号：S641.2[农业科学—蔬菜学] S609.3[农业科学—园艺学]