| 水杨酸对加工番茄贮藏品质的影响 |
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| 引用本文： | 刘巧芝,江英.水杨酸对加工番茄贮藏品质的影响[J].安徽农业科学,2011(9):5375-5377. |
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| 作者姓名： | 刘巧芝 江英 |
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| 作者单位： | 石河子大学食品学院; |
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| 摘 要： | 目的]研究水杨酸处理对加工番茄贮藏品质的影响。方法]以新疆加工番茄为试材,对其进行浓度为0.1、0.3、0.5 g/L SA溶液（清水为对照）浸果实20 min的涂膜处理,置于室温（20～25℃）下进行贮藏,研究SA对加工番茄贮藏期中失重率、硬度、腐烂率、可溶性固形物、Vc和番茄红素含量的影响。结果]用SA处理过的加工番茄与对照（清水）相比,0.5 g/L的处理能够明显降低果实的失重率和腐烂率,延缓果实硬度的下降,较好地抑制Vc的氧化,保持番茄红素含量的效果最佳,较好地保持了番茄果实的外观品质及营养品质。结论]用SA涂膜处理采摘后的番茄,能有效地提高番茄的贮藏品质,有一定的可行性。
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| 关 键 词： | 水杨酸 加工番茄 贮藏品质 |
Effect of the Different Concentrations of Salicylic Acid on the Storage Quality of Processing Tomato |
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| LIU Qiao-zhi et al.Effect of the Different Concentrations of Salicylic Acid on the Storage Quality of Processing Tomato[J].Journal of Anhui Agricultural Sciences,2011(9):5375-5377. |
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| Authors: | LIU Qiao-zhi |
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| Institution: | LIU Qiao-zhi et al(College of Food,Shihezi University,Shihezi,Xinjiang 832000) |
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| Abstract: | Objective]The effect of different concentrations of salicylic acid on the storage quality of processing tomato was analyzed.Method]The tomatoes from Xinjiang were soaked with salicylic acid SA with the concentration of 0.1,0.3 and 0.5 g/L(the treatment of water was as the CK) for 20 minutes and then stored in the room with the temperature of 0.1,0.3,0.5 g/L.The effect of the treatments on the rate of weight-losing,the hardness,the rate of fruit-decaying,the content of soluble solid Vc and lycopene was res... |
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| Keywords: | Salicylic aid Processing tomato Storage quality |
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