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食品研究与开发:2023,44(18):53-59
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低温等离子体对番茄保鲜效果的影响
(1.天津农学院 食品科学与生物工程学院,天津 300392;2.天津市农业科学院 农产品保鲜与加工技术研究所(国家农产品保鲜工程技术研究中心(天津)),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津 300384;3.梁山长灿农业开发有限公司,山东 济宁 272600;4.营口东盛实业有限公司,辽宁 营口 115000;5.山东蒙恩现代农业发展有限公司,山东 聊城 252031;6.6.新疆新康农业发展有限公司,新疆 乌鲁木齐 830022)
Application of Cold Plasma in Preservation of Tomatoes
(1.College of Food Science and Biological Engineering,Tianjin Agricultural University,Tianjin 300392,China;2.Institute of Agricultural Products Preservation and Processing Technology(National Engineering Technology Research Center for Preservation of Agriculture Product),Tianjin Academy of Agricultural Sciences,Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs of the People's Republic of China,Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China;3. Liangshan Changcan Agricultural Development Co.,Ltd.,Jining 272600,Shandong,China;4. Yingkou Dongsheng Industrial Co.,Ltd.,Yingkou 115000,Liaoning,China;5. Shandong Mengen Modern Agricultural Development Co.,Ltd.,Liaocheng 252031,Shandong,China;6.6. Xinjiang Xinkang Agricultural Development Co.,Ltd.,Urumqi 830022,Xinjiang,China)
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投稿时间:2023-03-31    
中文摘要: 为研究低温等离子体技术对番茄采后贮藏品质的影响,以番茄为原料,采用不同强度(30、60 kV)低温等离子体处理番茄5 min,每隔7 d 取样,测定其硬度、呼吸强度、失重率、可溶性固形物、可滴定酸、色差、总酚、丙二醛、菌落总数等指标。结果表明:60 kV 处理番茄效果较好,可维持较好的硬度,保持较高的可溶性固形物、可滴定酸、总酚含量,延缓呼吸速率的升高,抑制丙二醛和微生物的增加,保持较低的失重率,能有效延长货架期。
中文关键词: 低温等离子体  番茄  贮藏保鲜  货架期  品质
Abstract:The effect of cold plasma on the storage quality of postharvest tomatoes was studied. Tomatoes were treated with different intensities(30 kV and 60 kV)of cold plasma for 5 min,and sampling was conducted at 7-day intervals for the determination of hardness,respiration intensity,weight loss,soluble solids,titratable acid,color difference,total phenols,malondialdehyde,and total bacterial colonies. The results showed that 60 kV treatment was effective in maintaining the hardness,soluble solids,titratable acids,and total phenols of tomatoes. Moreover,it delayed the increase in respiration rate,inhibited the increases in malondialdehyde and microorganisms,and maintained low weight loss,thus extending the shelf life of postharvest tomatoes.
文章编号:202318007     中图分类号:    文献标志码:
基金项目:国家重点研发计划项目(2018YFF0213605-2);天津市科技计划项目(22ZYCGSN00170、22ZYCGSN00470);营口市企业博士双创计划项目(2022NYNS013);济宁市重点研发计划项目(2022NYNS013);天津市林果现代农业产业技术体系创新团队项目(ITTHRS2021000)
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