大蒜提取液对番茄的保鲜效果  

Preservation Effect of Garlic Extract on Fresh Tomato

作　　者：胡月芳[1] 吴阳 伍淑婕[1] 覃汝瑶 

机构地区：[1]贺州学院化学与生物工程学院,广西贺州542899 [2]贺州市农业局农产品质量安全检测中心,广西贺州542899

出　　处：《贵州农业科学》2014年第10期205-207,共3页Guizhou Agricultural Sciences

基　　金：广西高校科学技术研究项目"淮山中活性成分清除氧自由基及抗氧化机理研究"[2013YB238];贺州学院项目"贺州市淮山深加工及质量安全技术研究"[2013FWCY01]

摘　　要：为了延长番茄的贮藏时间,减少因腐烂变质造成的损失,以鲜番茄为原料,用不同浓度料液比大蒜提取液对番茄进行浸泡处理。以鲜番茄贮藏期的总糖含量、失重率、维生素C含量、腐烂指数和感官品质为测定指标,研究不同大蒜提取液对番茄的保鲜效果。结果表明:不同料液比的大蒜提取液均有保鲜作用,其保鲜效果由大到小顺序为1∶6>1∶10>1∶14>1∶18。番茄在大蒜提取液料液比1∶6的条件下保鲜效果最好,可保鲜15d。对照在第12天时失去食用价值,大蒜提取液料液比1∶6处理的番茄在12d时,总糖含量为9.5%,维生素C含量为77mg/100g,比对照组分别高3.9%和16mg/100g;失重率达2.6%,腐烂指数为9%,比对照组分别低2.8%和33%。Total sugar content,weight loss rate,VC content,decay index and sensory quality of fresh tomatoes soaked with garlic extracts with different garlic/distilled water ratio were determined during the storage period to study the preservation effect of garlic extracts on fresh tomatoes for prolonging its storage days and decreasing its loss of fresh tomatoes caused by decay.The results showed that garlic extracts with different garlic/distilled water ratios have the preservation effect on fresh tomatoes and the preservation effect of garlic extracts is 1∶6〉1∶10〉1∶14〉1∶18.The content of total sugar and VC of fresh tomatoes treated with 1∶6 of garlic/distilled water ratio after 12d is 9.5% and 77mg/100g,3.9%and 16mg/100g higher than CK but its weight loss rate and decay index is 2.6% and 9%,2.8% and 33%lower than CK respectively.

关 键 词：鲜番茄 大蒜 提取液 保鲜效果 

分 类 号：S39[农业科学—农艺学] TS202.3[轻工技术与工程—食品科学]