低温熏蒸姜油对转色期番茄中质构性能的影响

Research on the texture properties of tomato in freshing-keeping with ginger oil

中文关键词:  姜油  番茄  保鲜  质构

英文关键词:ginger oil  tomato  fresh-keeping  texture properties

中文摘要:

      目的 研究姜油对转色期番茄的质构特性的影响。方法 以新鲜采摘的转色期番茄为研究对象, 采用姜油低温熏蒸对其进行保鲜处理, 对照组为不加姜油处理, 并采用质构仪对番茄姜油贮藏过程中番茄样品的近顶部、近中部、近底部的硬度、咀嚼性、弹性、胶着性及平均负荷等质构特性进行了研究。结果　番茄顶部和中部其咀嚼性、弹性、胶着性、平均负荷的变化在姜油处理组显著高于对照组(P<0.05), 说明姜油低温熏蒸处理对番茄顶部和中部的影响较大; 番茄底部其咀嚼性、胶着性的变化在姜油处理组与对照组相比无显著差异(P>0.05)。结论　姜油低温熏蒸处理能够较好地保持番茄的质地和品质, 具有较好的保鲜效果, 这为姜油在果蔬保鲜中的应用提供了理论依据。

英文摘要:

      Objective　To study the texture-properties of tomato treated by ginger oil. Methods　The freshly picked tomatoes which were in color changing period were fumigated at low temperature by ginger oil for freshing. And the control group was treatment without ginger oil fumigation. The hardness, chewiness, elasticity, gumminess and mean load of tomato’s top, middle and the bottom were studied by texture analyzer during preservation period. Results　The effects of ginger oil treatment on the top and middle of tomato were higher than the control group in chewiness, springiness, gumminess and mean loan(P<0.05). Ginger oil treatment group was not significantly different from the control group in chewiness, and gumminess of the bottom of tomato (P>0.05). Conclusion　The ginger oil treatment can better maintain the texture and the quality of tomatoes. This provides the theoretical basis for the application of ginger oil in the preservation of fruits and vegetables.