| 罗丹,吴 昊,陈存坤,梁芸志,荆 琳,潘映鸿,王成荣.姜油处理对番茄保鲜效果的影响[J].食品安全质量检测学报,2017,8(4):1410-1414 |
| 姜油处理对番茄保鲜效果的影响 |
| Effect of ginger oil on preservation of tomatoes |
| 投稿时间：2017-02-27 修订日期：2017-04-13 |
| DOI： |
| 中文关键词: 姜油 番茄 保鲜 生理生化代谢 品质 |
| 英文关键词:ginger oil tomato preservation physiological and biochemical metabolism quality |
| 基金项目:山东省农业重大应用技术创新项目子课题(SDNYCX-2015-ZD06-02)、国家自然基金青年基金项目(31401549)、山东省现代蔬菜产业技术体系(SDAIT-05-21)、山东省高等学校科技计划项目(J14LE11)、青岛市科技计划项目(14-2-4-71-jch)、青岛农业大学高层次人才科研基金(631207) |
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| Author | Institution |
| LUO Dan | College of Food Science and Engineering, Qingdao Agricultural University, Qingdao Key Laboratory of Genetic Improvement and Breeding on Horticultural Plants |
| WU Hao | College of Food Science and Engineering, Qingdao Agricultural University, Qingdao Key Laboratory of Genetic Improvement and Breeding on Horticultural Plants |
| CHEN Cun-Kun | National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products |
| LIANG Yun-Zhi | College of Food Science and Engineering, Qingdao Agricultural University, Qingdao Key Laboratory of Genetic Improvement and Breeding on Horticultural Plants |
| JING Lin | College of Food Science and Engineering, Qingdao Agricultural University, Qingdao Key Laboratory of Genetic Improvement and Breeding on Horticultural Plants |
| PAN Ying-Hong | College of Food Science and Engineering, Qingdao Agricultural University, Qingdao Key Laboratory of Genetic Improvement and Breeding on Horticultural Plants |
| WANG Cheng-Rong | College of Food Science and Engineering, Qingdao Agricultural University, Qingdao Key Laboratory of Genetic Improvement and Breeding on Horticultural Plants |
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| 中文摘要: |
| 目的 研究超声波复合酶法提取的姜油处理番茄后对番茄贮藏过程中生理生化代谢和质地品质的影响。方法 将挑选出的转色期番茄置于密封盒内, 加入姜油后于(13±0.2) ℃的冷库中进行姜油熏蒸贮藏; 以不加姜油处理为对照, 研究姜油处理对番茄保鲜效果的影响。结果 与对照组相比, 姜油熏蒸处理可显著延缓番茄质量损失率的上升, 减缓可溶性固形物及Vc含量的下降幅度, 降低番茄呼吸强度及乙烯释放速率, 降低番茄软化的速度和咀嚼性的下降幅度。结论 姜油处理能有效提高番茄贮藏期间的品质, 延长番茄的货架期。 |
| 英文摘要: |
| Objective To investigate the effects of ginger oil extracted by ultrasonic composite enzymatic method on physiological and biochemical metabolisms and quality of tomatoes during storage. Methods The freshly picked tomatoes which were in colour changing period were put in sealed box, fumigated by ginger oil at (13±0.2) ℃, and the control group was treated without ginger oil fumigation. Results Compared with the control group, the ginger oil fumigation treatment could delay the weight loss rate, slow down the decline rate of soluble solids and Vc content, reduce the respiration rate and ethylene release rate, and also slow down the soften speed and the decline rate of chewiness. Conclusion The ginger oil fumigation treatment can effectively improve the tomato storage quality and extend the shelf life of tomato. |
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