| 海藻酸钠和溶菌酶复合涂膜对樱桃番茄贮藏的保鲜效果 |
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| 引用本文： | 胡晓亮,周国燕,王春霞,詹博.海藻酸钠和溶菌酶复合涂膜对樱桃番茄贮藏的保鲜效果[J].食品与发酵工业,2011,37(10). |
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| 作者姓名： | 胡晓亮 周国燕 王春霞 詹博 |
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| 作者单位： | 上海理工大学食品与低温生物技术研究所,上海,200093 |
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| 基金项目： | 国家自然科学基金青年基金，上海市教委科研创新项目 |
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| 摘 要： | 以海藻酸钠和溶菌酶为保鲜剂对樱桃番茄进行复合涂膜保鲜,研究不同浓度的海藻酸钠溶液对樱桃番茄贮藏保鲜效果的影响,分析了各处理组对樱桃番茄的感官品质、腐烂指数、失重率、硬度、呼吸强度、Vc含量、可溶性固形物含量以及SOD酶活性等生理生化指标的变化。结果表明:经1%海藻酸钠+0.1%溶菌酶处理后的樱桃番茄,在4℃条件下贮藏25 d后,其感官品质、果实的失重率明显优于其他处理,Vc含量为26.4mg/100g、可溶性固形物含量为10.9%、呼吸强度显著低于其他处理组,综合保鲜效果最佳。
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| 关 键 词： | 海藻酸钠 溶菌酶 保鲜 樱桃番茄 |
Research of Alginate and Lysozyme Compound Coating on Fresh-Keeping of Cherry Tomatoes |
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| Abstract: | Cherry tomatoes were coated with an edible film made from a mixture of alginate and lysozyme.The effects of different concentrations of alginate solution on preservation and fresh-keeping of cherry tomatoes were compared by determining their sensory quality,rot index,weight loss,hardness,respiration rate,Vc content,soluble solids content and SOD activity during the storage.The results showed that: of the four treatments,1% alginate and 0.1% lysozyme treatment had the best effect.After 25 days stored at 4 ℃,the sensory evaluation and weight loss rate was better than other groups;Vc content was 26.4mg/100g;soluble solids content was up to 10.9%;respiration was significantly lower than that of other treatment of cherry tomatoes. |
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| Keywords: | alginate lysozyme fresh-keeping cherry tomatoes the sensory evaluation and content was up to 10 9％ weight loss rate respiration was |
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