可食性膜在樱桃番茄保鲜中的应用  

Application of the Edible Films on the Preservation of Cherry Tomatoes

作　　者：张占路[1] 王海鸥[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《无锡轻工大学学报（食品与生物技术）》2002年第2期156-159,共4页Journal of Wuxi University of Light Industry

摘　　要：采用可食性膜对樱桃番茄进行保鲜实验 ,测定在贮藏过程中樱桃番茄中的总糖、总酸、VC含量的变化以及其呼吸强度、失重率、烂果率和质构的变化 ,可以看出涂膜保鲜的效果良好 ,樱桃番茄的货架期在 (2 8± 3)℃条件下达到 15d .The preservation experiments of cherry tomatoes with the edible films were done. The changes in the contents of the total sugar, total acid, vitamin C(VC), and the respiratory rate, weight loss, rot rate and texture of fruit were determined during storage. It was shown that the preservation of fruit with the edible films was significantly effective. The shelf life of cherry tomatoes was 15 days at 28±3 ℃.

关 键 词：可食性膜 保鲜 樱桃番茄 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]