姜油处理对番茄保鲜效果的影响  

Effect of ginger oil on preservation of tomatoes

作　　者：罗丹[1] 吴昊[1] 陈存坤[2] 梁芸志 荆琳[1] 潘映鸿 王成荣[1] 

机构地区：[1]青岛农业大学食品科学与工程学院青岛市园艺植物遗传改良与育种重点实验室,青岛266109 [2]国家农产品保鲜工程技术研究中心天津市采后生理重点实验室,天津300384

出　　处：《食品安全质量检测学报》2017年第4期1410-1414,共5页Journal of Food Safety and Quality

基　　金：山东省农业重大应用技术创新项目子课题(SDNYCX-2015-ZD06-02);国家自然基金青年基金项目(31401549);山东省现代蔬菜产业技术体系(SDAIT-05-21);山东省高等学校科技计划项目(J14LE11);青岛市科技计划项目(14-2-4-71-jch);青岛农业大学高层次人才科研基金(631207)~~

摘　　要：目的研究超声波复合酶法提取的姜油处理番茄后对番茄贮藏过程中生理生化代谢和质地品质的影响。方法将挑选出的转色期番茄置于密封盒内,加入姜油后于(13±0.2)℃的冷库中进行姜油熏蒸贮藏;以不加姜油处理为对照,研究姜油处理对番茄保鲜效果的影响。结果与对照组相比,姜油熏蒸处理可显著延缓番茄质量损失率的上升,减缓可溶性固形物及Vc含量的下降幅度,降低番茄呼吸强度及乙烯释放速率,降低番茄软化的速度和咀嚼性的下降幅度。结论姜油处理能有效提高番茄贮藏期间的品质,延长番茄的货架期。Objective To investigate the effects of ginger oil extracted by ultrasonic composite enzymatic method on physiological and biochemical metabolisms and quality of tomatoes during storage.Methods The freshly picked tomatoes which were in colour changing period were put in sealed box,fumigated by ginger oil at （13±0.2） ℃,and the control group was treated without ginger oil fumigation.Results Compared with the control group,the ginger oil fumigation treatment could delay the weight loss rate,slow down the decline rate of soluble solids and Vc content,reduce the respiration rate and ethylene release rate,and also slow down the soften speed and the decline rate of chewiness.Conclusion The ginger oil fumigation treatment can effectively improve the tomato storage quality and extend the shelf life of tomato.

关 键 词：姜油 番茄 保鲜 生理生化代谢 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]