不同涂膜处理对樱桃番茄保鲜效果的影响  

Effect of Different Coating Treatments on the Preservation Effect of Cherry Tomato

作　　者：隋思瑶[1] 马佳佳[1] 陆皓茜[1] 王毓宁[1] SUI Si-yao;MA Jia-jia;LU Hao-qian;WANG Yu-ning(Suzhou Academy of Agricultural Sciences,Suzhou 215155,China)

机构地区：[1]苏州市农业科学院

出　　处：《保鲜与加工》2019年第5期40-45,共6页Storage and Process

基　　金：江苏省农业科技自主创新项目(CX(17)3029);苏州市农业科学院科研基金项目(8111701)

摘　　要：以樱桃番茄为试材,以大豆分离蛋白(SPI)、蜂蜡、芦荟原汁等不同组合作为涂膜材料对樱桃番茄进行涂膜处理,通过测定樱桃番茄的失重率、硬度、颜色、可溶性固形物含量和pH等指标,研究不同涂膜处理对樱桃番茄保鲜效果的影响。结果表明,2%大豆分离蛋白+30%芦荟原汁+0.2%蜂蜡复合涂膜可以降低樱桃番茄失重率,有效维持番茄果实的硬度、颜色、可溶性固形物含量及pH,对樱桃番茄的保鲜具有明显效果。In order to investigate the effect of different coating treatments on the preservation effect of cherry tomato,the weight loss rate,firmness,color,soluble solids content,pH of the cherry tomatoes treated with soy protein isolate(SPI),beeswax and aloe fumet as film coating materials were determined.The results showed that,the compound coating agents including 2%soy protein isolate,0.2%beeswax and 30%aloe fumet could effectively reduce the weight loss rate of cherry tomato,maintain the firmness,color,soluble solids content and pH of tomato fruit,and had obvious preservation effect.

关 键 词：涂膜 樱桃番茄 大豆分离蛋白 蜂蜡 芦荟 

分 类 号：S609.3[农业科学—园艺学] S641.2