樱桃番茄生物保鲜技术研究

本文利用生物涂膜技术对番茄进行涂膜保鲜。涂膜剂的主要成分为壳聚糖、木立芦荟等配制成酸性溶液在番茄表面涂膜。研究结果表明,涂膜液中含2%的壳聚糖、50%的木立芦荟抑菌剂,pH 5.4为最佳涂膜液酸度,能够使番茄中的总酸、总糖、维生素C以及水分的含量与新鲜番茄最接近,果实坚硬,失水少,具有最好的保鲜效果。

The study of biologic freshness-maintenance technology of cherry tomato

In this paper,the fresh cherry tomato was taken to be the object of antistaling.The methods of film were adopted.The cherry tomato that were treated by antistaling solution,which made up of Chitosan,Aloe Arborescens.From the result,we found that the antistaling effect was good in the dipping solution made of 2 % Chitosan and 50 % Aloe Arborescens and in pH 5.4.That can make the sour,the sugar,VC and the water the most similar to the ones of fresh tomatoes,and the tomatoes can be hard,lose fewer water.So this is the best method for store.