番茄冰温保鲜的研究  

Study on Storage of Tomato Controlled Freezing-point

作　　者：常志娟[1] 张培旗[1] 朱桂月[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品工业》2014年第10期78-81,共4页The Food Industry

摘　　要：研究了番茄在常温、冷藏、冰温、以及经冰点调节剂处理后的冰温贮藏过程中的生理生化变化,探讨了番茄在贮藏过程中可溶性固形物含量、硬度、失水率、VC含量、总糖、总酸及感官品质的变化。结果表明,番茄的冰点为-0.9℃,在冰温下番茄的固形物含量、VC含量、总糖和总酸含量均呈缓慢的下降趋势,失水率呈缓慢的上升趋势,感官品质较好,保存13 d仍具有良好的色、香、味,尤其经过冰点调节剂处理后的番茄保鲜效果更好,各指标和新鲜的番茄相差不大。The characters of tomato were studied when they were stored at room temperature, at low temperature, at freezing-point temperature and freezing-point temperature after treated with freezing-point regulator respectively. The changes of soluble solids content, hardness, the rate of water loss, VC content, total sugar content, total acid content and sensory quality were discussed. Results indicate that the tomato of freezing point was-0.9 ℃. Under the ice-temperature condition, soluble solids content, VC content, total sugar and acid content showed gentle downward trend, the rate of water loss increased only slightly and sensory quality was better. Tomato stored for 13 d still had a good color, fragrance and taste. Especially treated by freezing-point regulator, tomato storage effect was better, each index and fresh products showed no clear differences.

关 键 词：番茄 冰温 冰点调节剂 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]