几种天然保鲜剂对旱地番茄的保鲜效果  

Preservation Effect of Several Natural Preservatives on Dryland Tomatoes

作　　者：朱俊玲[1] 冯娟 牛丽艳 卢智[2] ZHU Junling;FENG Juan;NIU Liyan;LU Zhi(College of Food Science and Engineering,Shanxi Agricultural University,Shanxi Functional Food Research Institute,Taigu 030801;Changzhi Vocational Technical College,Changzhi 046000)

机构地区：[1]山西农业大学食品科学与工程学院,山西功能食品研究院,太谷030801 [2]山西长治职业技术学院,长治046000

出　　处：《食品工业》2020年第3期164-169,共6页The Food Industry

基　　金：山西省重点研发计划重点项目201703D211001-06-01,山西省重点研发计划重点项目201703D211012-2;山西农业大学横向项目“功能化杂粮食品的研发”。

摘　　要：研究乳酸链球菌素、魔芋精粉、茶多酚、壳聚糖、海藻酸钠和溶菌酶等天然保鲜剂对旱地番茄保鲜效果的影响,探讨旱地番茄的感官品质、失重率、硬度、可溶性固形物含量、呼吸强度、VC含量、总抗氧化能力等在贮藏过程中生理生化指标的变化。结果表明,与对照组相比,各处理组均不同程度延长了贮藏期。壳聚糖和茶多酚复合处理的旱地番茄,在常温下贮藏15 d后,感官效果最好,呼吸强度显著低于其他组,果实腐烂指数为0.300,失重率为5.60%,硬度降低65.6%,可溶性固形物含量为5.9%, VC含量为12.69 mg/100 g,保鲜效果最佳。The effects of nisin, konjac powder, tea polyphenol, chitosan, sodium alginate and lysozyme on fresh-keeping of dryland tomatoes were compared by determining their sensory quality, weight loss, hardness, respiration rate, vitamin C content, soluble solids content and total antioxidant capacity during the storage. The results showed that chitosan and tea polyphenol coating gave the best preservation effect, determined 15 d after coating and storied at indoor temperature. The rot index was 0.300;Weight loss rate was 5.60%;Hardness reduced by 65.6%;Vitamin C content was 12.69 mg/100 g;Soluble solids content was up to 5.9%;Respiration rate was significantly lower than tomatoes treated by other reagents. Under this condition, fresh-keeping was the best.

关 键 词：旱地番茄 保鲜 涂膜 天然保鲜剂 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]